CookPal AI
Mexican Gazpacho

Mexican Gazpacho

Cost $6.5, save $10

Source: Recommended by CookPal

  • 40 Min
  • 4 Servings
  • $6.5

INGREDIENTS

  • Vegetables

    • 1 large poblano pepper
    • 🥒 1 cucumber, peeled, seeded, and diced
    • 🧅 1/2 cup onion, finely diced
    • 🍅 2 1/2 pounds fresh ripe tomatoes, stemmed, peeled, and seeded
    • 1 jalapeño pepper, stemmed and chopped
    • 🧄 3 cloves garlic, smashed

  • Condiments & Spices

    • 1 teaspoon olive oil
    • 🍋 1 lime, juiced
    • 1 teaspoon white sugar
    • 🧂 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon ground cumin

STEPS

1

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

2

Combine cucumber and onion in a bowl. Set aside.

3

Take the cooled poblano pepper from the bag. Scrape off the burnt skin and remove the stem and seeds. Roughly chop the pepper.

4

Place tomatoes, poblano, jalapeño, garlic, lime juice, sugar, salt, pepper, and cumin in the food processor. Pulse until thick but not runny. Add cucumber and onion, then pulse 3-4 times to incorporate.

5

Refrigerate until chilled, about 30 minutes. Serve.

NUTRIENTS

Per 1 serving

🔥

101

Calories

  • 4
    Protein
  • 21
    Carbs
  • 2
    Fats

💡 Roasting the poblano brings out its smoky flavor, so don't skip this step.Serve chilled for the best flavor, especially on hot days.Use fresh, ripe tomatoes for the best taste, as they are the base ingredient.You can adjust the amount of jalapeño pepper to control the spice level.Leftover gazpacho can be stored in the refrigerator for up to three days.