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Avocado, Cucumber, and Poblano Gazpacho

Name: Avocado, Cucumber, and Poblano Gazpacho
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 cucumber, peeled and diced; 1 poblano pepper, seeded and diced; 1 teaspoon ground cumin; 1/2 red onion, diced; 2 avocados, peeled and pitted; 2 cloves garlic, minced; 2 cups vegetable broth or water; 2 tablespoons lime juice; 2 tablespoons olive oil; Chopped fresh cilantro for garnish; Salt and pepper to taste

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

2 avocados, peeled and pitted

1 cucumber, peeled and diced

1 poblano pepper, seeded and diced

1/2 red onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon ground cumin

Salt and pepper to taste

2 cups vegetable broth or water

Chopped fresh cilantro for garnish

Directions

Roast the poblano over a gas burner, on a hot grill fire, or on a foil-lined baking sheet under the broiler, turning with tongs, until blackened or blistered all over, 6 to 10 minutes. Immediately put the chile in a bowl, cover, and let steam for 15 minutes. Once cool, remove the skin, then split open. Remove the stem, seeds, and ribs, and coarsely chop. In a blender, combine the poblano, cucumbers, avocados, cilantro, 1/4 cup of the oil, the vinegar, garlic, 1 tsp. salt, 1/4 tsp. pepper, and 3/4 cup water. Blend until smooth. Cover and refrigerate until very cold, at least 2 hours and up to 2 days. For the tortilla strips, heat the remaining 1/4 cup oil over medium heat. Working in batches, add the tortilla pieces and cook, stirring and turning occasionally, until golden brown, about 1 minute. Transfer to a paper-towel-lined plate, sprinkle with a little salt, and set aside. Just before serving, taste the soup and thin it with ice water to your desired consistency. Season to taste with salt, pepper, and vinegar. Serve the soup cold, drizzled with a little oil and topped with the tortillas strips.