Blend roasted poblano and fresh cucumber and mint for a dazzling and delicious twist on gazpacho.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 |
Ingredients
- 1 large poblano pepper
- 3 tablespoons extra-virgin olive oil, plus more, for drizzling
- 4 large cloves garlic, smashed
- 1/4 cup lightly packed fresh mint leaves
- 4 English cucumbers, peeled, seeded and chopped
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 1 small green or yellow heirloom tomato, seeded and finely chopped
- 1 tablespoon chopped fresh chives
- Picked lump crabmeat or chopped cooked shrimp, for serving
- Crusty bread, for serving
Instructions
- Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly.
- Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper.
- Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 216 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 17 mg |
| Sodium | 960 mg |
| Serving Size | 1 of 4 servings |
| Calories | 216 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 17 mg |
| Sodium | 960 mg |