Name: Mexican Gazpacho
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Poblano pepper - 1 large; Olive oil - 1 teaspoon; Cucumber - peeled, seeded, and diced - 1; Onion, finely diced - ½ cup; Fresh ripe tomatoes - stemmed, peeled, and seeded - 2 ½ pounds; Jalapeno pepper, stemmed and chopped - 1; Garlic, smashed - 3 cloves; Lime, juiced - 1; White sugar - 1 teaspoon; Salt - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Ground cumin - ½ teaspoon

Ingredients for - Mexican Gazpacho

1. Poblano pepper 1 large

2. Olive oil 1 teaspoon

3. Cucumber - peeled, seeded, and diced 1

4. Onion, finely diced ½ cup

5. Fresh ripe tomatoes - stemmed, peeled, and seeded 2 ½ pounds

6. Jalapeno pepper, stemmed and chopped 1

7. Garlic, smashed 3 cloves

8. Lime, juiced 1

9. White sugar 1 teaspoon

10. Salt 1 teaspoon

11. Freshly ground black pepper ½ teaspoon

12. Ground cumin ½ teaspoon

How to cook deliciously - Mexican Gazpacho

1 . Stage

Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.

2 . Stage

Combine cucumber and onion in a bowl. Set aside.

3 . Stage

Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.

4 . Stage

Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.