For us... a nice refreshing Tomato Soup! All fresh ingredients, fresh taste with a bit of heat from roasted Poblano peppers!
Oh...and it is better to make it the day before you plan on serving it...
Gazpacho
Serves 8
15 ripe tomatoes
2 cucumbers, peeled
4 red bell peppers
2 or 3 Poblano peppers (or any other hot pepper...your choice!)
4 garlic cloves
Fresh herbs (either basil, mint or cilantro...It's all up to you!!!)
Salt and pepper to taste
Sour cream or creme fraiche
Bring a pot of water to a soft boil. Cut an "X" at the bottom of each tomato and dip in the boiling water for about a minute. Remove from water and peel and core. (Blanching the tomatoes makes it easier to peel).
Cut the peeled tomatoes in quarters and puree in a food processor. Transfer to a large bowl and set aside.
Cut and puree the peeled cucumber and add to the tomatoes. Set aside.
Grill the bell peppers and the Poblanos until almost charred. Peel and remove the seeds. Place in food processor with the garlic. Pulse until pureed. Add to the tomatoes and mix.
Wash, dry and chop the fresh herbs and add to the bowl. Season with salt and pepper and refrigerate over night.
Serve with a dollop of cream and a crusty bread!
Notes:
You should add the pureed hot pepper gradually according to your tolerance to heat!
