Monday, July 30, 2012

Heirloom Tomato Gazpacho with Roasted Poblano Peppers

Posted by Cassie / 65 comments » / Main Dishes, Soups/Stews

Heirloom Tomato Gazpacho with Roasted Poblano Peppers

TomatoLove continues, it is soup week, and it is also Le Creuset giveaway week!  I must say that, even with the temperatures where they are, I have been looking forward to soup week.  I really love gazpacho but I had never made it at home.  And the idea for this recipe has been floating around in my head for some time.  I just love roasted peppers and spicy poblano peppers have such a deep (and spicy!) flavor when they are roasted.  And the heirloom tomatoes right now – oh my – are so amazingly delicious.  They are gorgeous and too good to pass by at the farmer’s market.

I can’t believe that this week marks the halfway point of our #TomatoLove Recipe Exchange.  As you probably know, Ali (Gimme Some Oven) and I are partnering with International Justice Mission for their Recipe for Change Campaign which is raising awareness for tomato farming, fair working conditions and fair compensation.  You can read more about it on their website, and you can get involved in various ways, it’s truly very simple and each person can make a significant impact!

Heirloom Tomato Gazpacho with Roasted Poblano Peppers

Heirloom Tomato Gazpacho with Roasted Poblano Peppers

And to celebrate soups, Le Creuset is giving one reader a Simmer, Steam and Fry Set valued at $279!  The French oven is 5.5 quarts, and the steamer basket fits inside. Be sure to visit Le Creuset on the weband thank them for their generosity in our campaign! And make sure to share your favorite tomato soup recipes below and check out the details for entering the giveaway!

PrintPrint Recipe

Heirloom Tomato Gazpacho with Roasted Poblano Peppers

Yield: 8 servings

Prep Time: 30 minutes

Total Time: 2 hours 30 minutes

A quick and simple gazpacho recipe with heirloom tomatoes, roasted poblano peppers, bell pepper, cucumber, onion and garlic, and lots of fresh herbs. A perfect cold soup recipe for summer.

Ingredients:

2 poblano peppers
1/2 cup red onion, roughly diced
2.5 pounds heirloom tomatoes, cored and cut into 1/4-inch dice
2 cups English cucumber, diced
1 Tbs. plus 1/2 tsp. kosher salt, plus more, to taste
Juice of 1 lemon
4 Tbs. olive oil, divided
1/4 cup fresh cilantro
2 Tbs. fresh basil
2 tsp. fresh flat-leaf parsley
Freshly ground pepper, to taste
2 garlic cloves
1/2 tsp. fresh thyme, minced
2 Tbs. red wine vinegar
2 cups cubed French bread
1 large red bell pepper, seeded and cut into 1/4-inch dice

Directions:

Preheat broiler. Place the poblano peppers on a baking sheet and place them under the broiler. Broil until the skin is blistered and charred, rotating with tongs as necessary. They should be completely charred in about 20 minutes. Remove the charred peppers from the oven and place them in a glass bowl and cover with plastic wrap. Let them sit and sweat for about 20 minutes, the skins will begin to pull away from the flesh of the peppers. Remove the raining skins, open the peppers and discard the seeds and roughly chop the flesh.

Meanwhile, in a small bowl, stir together 1/2 cup of the onion, 1 cup of the tomatoes, 3/4 cup of the cucumbers, 1/2 teaspoon salt, 1 teaspoon of the lemon juice, 1 tablespoon of the olive oil, and the parsley. Cover with plastic wrap and refrigerate until ready to serve.

In a food processor, combine the remaining onion with the remaining lemon juice, the 1 tablespoon salt, the garlic, thyme, cilantro, basil, vinegar and bread. Pulse the mixture a few times, scrape down the side of the bowl and then puree until the mixture is smooth, about 2 minutes. Add the remaining tomatoes and cucumbers along with the bell pepper and roasted poblano pepper. Puree until the mixture is completely smooth, about 4 minutes. Season the soup with pepper and transfer to a large bowl, cover and refrigerate for at least 1 hour or up to 1 day.

Just before serving, return the soup to the food processor. Turn the processor on and stream in the remaining 3 tablespoons olive oil and puree for 1 minute. Taste and adjust the seasonings with salt and pepper if necessary.

Ladle the gazpacho into tumblers or bowls. Garnish each portion with the reserved tomato-onion-cucumber mixture and a drizzle of olive oil.

Recipe adapted from Williams Sonoma

Heirloom Tomato Gazpacho with Roasted Poblano Peppers

[cft format=0

This giveaway is now closed.  Congrats to Lacey of Small Town Cookie who shared her Roasted Tomato and Zucchini Soup!

 

Heirloom Tomato Gazpacho with Roasted Poblano Peppers

Disclaimer: This giveaway is being sponsored by Le Creuset.  Contest is open to US residents only.  For my full site disclosure, click here.  This post contains affiliate links.

Posted by Cassie on July 30, 2012
65 Comments »
 

You Might Also Like...

65 Responses to “Heirloom Tomato Gazpacho with Roasted Poblano Peppers”

  1. #
    Carrie @ Bakeaholic Mama — July 30, 2012 @ 6:10 am

    Ok I really really need to share my tomato love this week… and share a recipe. I want that Le Creuset!

    This gazpacho looks amazing, and the perfect summer dish! Love the addition of roasted poblanos!

  2. #
    Jen @ Savory Simple — July 30, 2012 @ 7:02 am

    Great giveaway this week! Gazpacho is such a fabulous summer soup. I love the roasted poblanos here, what a flavorful kick.

  3. #
    Shari-Tickled Red — July 30, 2012 @ 7:31 am

    Love gazpacho during these scorching summer months and this one looks divine! xo

  4. #
    Maria — July 30, 2012 @ 8:12 am

    Gazpacho is perfect on a hot summer day!

  5. #
    Mackenzie @SusieFreakingHomemaker — July 30, 2012 @ 8:15 am

    I love this post!! Gazpacho is the perfect soup for this insane weather we’ve been having! Also, yay for a Le Creuset giveaway!!

  6. #
    Jessica | Oh Cake — July 30, 2012 @ 8:36 am

    What a great campaign! There is a lot going on with #tomatolove this month. Not sure if the soup has to be a new one posted in July. If you want there is another #tomatolove link hop co-hosted by the Lovebloghop group – you’re welcome to post your July tomato recipes there too for more exposure. That link hop closes tomorrow.

  7. #
    Gina @ Running to the Kitchen — July 30, 2012 @ 8:40 am

    Oh, I adore gazpacho. I actually made a cherry one this weekend. After spending a semester in Spain in college, gazpacho is the ultimate “memory” food for me from that time. When it’s made correctly, there really is no better summer starter in my opinion 🙂 Love the roasted peppers in this!

  8. #
    Sheila — July 30, 2012 @ 9:18 am

    Ur killin me! This looks so good! Remind me can we link up old recipes from our blog if we add in the link to Tomato Love or do you just want new posts?

  9. #
    Bev @ Bev Cooks — July 30, 2012 @ 9:20 am

    I’m not a big gazpacho gal but THIS might make me believer.

  10. #
    Megan {Country Cleaver} — July 30, 2012 @ 9:22 am

    Oh wow Cassie – this looks so light and refreshing!

  11. #
    claire @ the realistic nutritionist — July 30, 2012 @ 9:25 am

    This looks awesome!! poblano peppers FOR THE WIN.

  12. #
    Cathy @ Noble Pig — July 30, 2012 @ 9:26 am

    This is just the perfect summer recipe, just gorgeous!

  13. #
    Carolyn — July 30, 2012 @ 9:33 am

    Aw girl, it’s been way too long since I popped by your blog. I adore gazpacho and I love the idea of the poblanos.

  14. #
    sarah — July 30, 2012 @ 9:48 am

    Gorgeous recipe Cassie! Finally, getting back to cooking this week and this just might be on my list 🙂

  15. #
    Laurie {Simply Scratch} — July 30, 2012 @ 10:03 am

    Ohhhh I WANT!!! This has all the veggies I love in life 🙂

  16. #
    Sommer@ASpicyPerspective — July 30, 2012 @ 10:18 am

    Gorgeous recipe! It’s just right for all my ripe tomatoes!!

  17. #
    Anna @ Crunchy Creamy Sweet — July 30, 2012 @ 10:34 am

    Love the flavors combo in this gazpacho, Cassie! Yum!

  18. #
    Chung-Ah | Damn Delicious — July 30, 2012 @ 10:38 am

    What an awesome giveaway! I’ll have to research some tomato soups ASAP! And this gazpacho looks so incredibly flavorful! Will definitely have to try this.

  19. #
    Cookin' Canuck — July 30, 2012 @ 10:43 am

    Great idea to give this gazpacho some smoky heat with the roasted poblanos. This sounds like the perfect summertime soup to me!

  20. #
    Jackie @ Domestic Fits — July 30, 2012 @ 11:34 am

    I love a good gazpacho, totally underrated. Beautiful!

  21. #
    Julie @ Table for Two — July 30, 2012 @ 11:51 am

    I love gazpacho!! It definitely makes the summer more bearable with something cold and refreshing such as this!!

  22. #
    Kathryn — July 30, 2012 @ 12:05 pm

    Tomato soups are my absolute favourite and I love the smokiness that you added with those poblanos. Perfect!

  23. #
    Erin @ Dinners, Dishes, and Desserts — July 30, 2012 @ 12:30 pm

    Gorgeous soup! Love the roasted peppers in there, they much give it so much more flavor.

  24. #
    Stephanie @ Eat. Drink. Love. — July 30, 2012 @ 1:28 pm

    I’m really picky about gazpacho, but this looks soooo good! Looks really flavorful!

  25. #
    JulieD — July 30, 2012 @ 1:55 pm

    This looks amazing, Cassie!

  26. #
    Chrissy — July 30, 2012 @ 1:57 pm

    Heirloom tomatoes are my best friend. Never been a huge fan of gazpacho, but with heirloom tomatoes and some tasty poblanos it’s gotta be the best gazpacho! Love this.

  27. #
    Ashley - baker by nature — July 30, 2012 @ 2:02 pm

    I’m in desperate want of a gazpacho recipe that doesn’t make me gag after one bite- maybe this will be… The One!!!

  28. #
    Amber {Sprinkled With Flour} — July 30, 2012 @ 2:44 pm

    Sounds like a delicious gazpacho, loving everything in it!

  29. #
    Jessica@AKitchenAddiction — July 30, 2012 @ 2:46 pm

    This looks like a perfectly refreshing summer meal!

  30. #
    Laura (Tutti Dolci) — July 30, 2012 @ 4:11 pm

    What a great gazpacho, I love all the flavors you incoporated here!

  31. #
    Gerry @ Foodness Gracious — July 30, 2012 @ 4:28 pm

    Nice work! I’ll be trying to get a soup post done but this week is a leetle nutso! If I don’t I’ll make up for it next week 🙂

  32. #
    Cindy B. — July 30, 2012 @ 5:04 pm

    Look delicious, I will be sharing my recipe soon.

  33. #
    Lauren @ Climbing Grier Mountain — July 30, 2012 @ 6:46 pm

    BA-zinga! This looks so refreshing and delicious! I need more gazpacho recipes in my life so consider this one bookmarked!

  34. #
    Mercedes@Satisfy My Sweet Tooth — July 30, 2012 @ 8:12 pm

    This gazpacho looks so flavorful Cassie! Beautiful photos!

  35. #
    Mercedes@Satisfy My Sweet Tooth — July 30, 2012 @ 8:18 pm

    I linked up a recipe for Dilly Tomato Soup!

  36. #
    Mercedes@Satisfy My Sweet Tooth — July 30, 2012 @ 8:18 pm

    I tweeted about the recipe exchange!

  37. #
    Katie — July 30, 2012 @ 8:45 pm

    I love this recipe when I have extra tomatoes to use up! http://allrecipes.com/recipe/garden-fresh-tomato-soup/detail.aspx

  38. #
    Deborah — July 30, 2012 @ 9:27 pm

    You know, I’ve never made gazpacho at home either, now that I think about it! I love the roasted red peppers in this. Yum!

  39. #
    Nutmeg Nanny — July 30, 2012 @ 9:48 pm

    This soup looks awesome! The photos are stunning too 🙂

  40. #
    Miss @ Miss in the Kitchen — July 30, 2012 @ 11:46 pm

    Poblano peppers are my favorite and I know I would love this soup!

  41. #
    Ramona — July 31, 2012 @ 5:28 am

    I love the addition of poblano peppers in this tomatoe gazpacho!! YUM! 🙂

  42. #
    Ramona — July 31, 2012 @ 5:28 am

    I love the addition of poblano peppers in this tomato gazpacho!! YUM! 🙂

  43. #
    Lana @ Never Enough Thyme — July 31, 2012 @ 8:38 am

    I just love gazpacho. Especially in the summer when tomatoes are at their best. I’ve been canning loads of them lately and am looking forward to using some to make my Tomato-Tarragon Soup (http://www.lanascooking.com/2011/01/26/tomato-tarragon-soup/) on a cold day in the winter!

  44. #
    Meghan — July 31, 2012 @ 12:13 pm

    Perfect summertime soup and I love the roasted poblanos! So flavorful!

  45. #
    Jennifer @ Mother Thyme — July 31, 2012 @ 2:58 pm

    I have been craving gazpacho and haven’t had any all summer! This looks like the perfect recipe to satisfy my craving! 🙂

  46. #
    Baking Serendipity — July 31, 2012 @ 7:37 pm

    Gazpacho is my dad’s favorite soup. I haven’t had it often, but yours looks fantastic, especially with the roasted peppers!

  47. #
    Liz — July 31, 2012 @ 7:55 pm

    What a great giveaway, Cassie! I wish I could get my act together to participate 🙂 But since I didn’t, I’ll just admire your fabulous gazpacho…one of my favorite summer treats!!!

  48. #
    Julia {The Roasted Root} — July 31, 2012 @ 9:36 pm

    Chilled soup sounds so great right now and I adore heirloom tomatoes! My boyfriend’s grandfather groes heirlooms in his garden, so next batch we get at the house, I’m making your soup! Glad to see the tomato love is still chugging away! I’d link up with a tomato soup recipe but I haven’t posted one yet 😉

  49. #
    Paula - bell'alimento — August 1, 2012 @ 1:27 pm

    I am digging all your tomato love! Gazpacho is the perfect way to beat the heat!

  50. #
    Suzi — August 1, 2012 @ 3:21 pm

    YAour gazpacho looks delish. I love all those fresh chopped veggies floating on the top too. That cucumber looks good.

  51. #
    Lori — August 2, 2012 @ 8:30 pm

    I just linked my Beer Cheese Tomato Soup and I added the tag to my Instagram photo!

  52. #
    Lori — August 2, 2012 @ 8:32 pm

    I added the hashtag to my pin of your gazpacho on my Summer Eats Pinterest board.

  53. #
    Lori — August 2, 2012 @ 8:35 pm

    I just tweeted about the recipe exchange. @Lori_Rice

  54. #
    The Spatularettes — August 4, 2012 @ 10:19 pm

    Not sure why, but the widget wasn’t working so I’m posting our recipe here 🙂

    South Of The Border Gazpacho from The Spatularettes

    http://the-spatularettes.blogspot.com/2012/08/south-of-border-gazpacho.html

  55. #
    Lacey - Small Town Cookie — August 5, 2012 @ 12:02 am

    I think the link-up may have been closed early. The info says to “Submit your post before Sunday August 5, 11:59pm CST”. It’s only Saturday and the link-up is already closed. 🙁

    Here’s the link to my recipe.
    http://wp.me/p2wOMO-bL

  56. #
    Lacey - Small Town Cookie — August 5, 2012 @ 12:03 am

    I tweeted the required information.

  57. #
    Lacey - Small Town Cookie — August 5, 2012 @ 12:11 am

    I shared a photo on instagram.

  58. #
    Kristen M. — August 5, 2012 @ 11:54 am

    I don’t currently have a blog, so I’ll post my recipe here. For this entry I made a Fatoosh-inspired gazpacho using heirloom tomatoes from my garden (Mortgage Breaker variety).

    Fatoosh-Inspired Gazpacho

    Makes approximately 8 cups depending on size/amount of tomatoes used.

    Equipment needed: Food Processor or Hand Blender

    8-12 medium to large size tomatoes, skins removed, coarsely chopped
    1 cucumber, peeled, seeds removed, coarsely chopped
    1 red onion, coarsely chopped
    2 cloves garlic, peeled and chopped
    1/4 cup chopped fresh parsley
    1/4 cup chopped fresh mint leaves
    2 tablespoons sumac powder (look for this tangy spice in a Middle Eastern market or the “International aisle” of your grocery store)
    1/4 cup lemon juice
    1 Tbsp olive oil
    1 teaspoon salt
    1/4 teaspoon ground black pepper

    2 Pita Breads

    Method:

    1. Prepare tomatoes: Fill pot with water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle. Remove and pat dry. Peel, and coarsely chop. Set aside in food processor or hand blender bowl.

    2. Coarsely chop cucumber-mint. Set aside with tomatoes in food processor or hand blender bowl.

    3. Blend tomatoes-mint until smooth.

    4. Add sumac-pepper. Blend to incorporate.

    5. Cover and chill for 2 or more hours (overnight is fine).

    6. Serve with toasted pita bread.

    Pita Bread: Preheat oven to 350 degrees F (175 degrees C). Coat with thin layer of olive oil if desired. Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from heat, and break into bite size pieces.

    Notes: I did not remove seeds from the tomatoes. You are welcome to process/blend tomatoes separately and strain seeds prior to combining with tomatoes with additional ingredients.

  59. #
    Schmidty — August 5, 2012 @ 7:46 pm

    This is my favorite tomato soup: Tuscan Tomato Soup

    http://thisweekfordinner.com/2010/01/05/tuscan-tomato-soup/

  60. #
    Schmidty — August 5, 2012 @ 7:48 pm

    tweet https://twitter.com/rusthawk/status/232276779279216641

  61. #
    Schmidty — August 5, 2012 @ 7:50 pm

    pin: http://pinterest.com/pin/225461525066032371/

  63. #
    Meghan Finley — August 8, 2012 @ 10:20 am

    https://twitter.com/immortalb4/status/233220705737658369

  64. #
    Meghan Finley — August 8, 2012 @ 10:23 am

    http://pinterest.com/pin/29836416252191549/

  65. #
    Marly — August 14, 2012 @ 9:11 am

    This recipe looks fabulous! I had to pin it in my “vegetarian” board. Yum!

Leave a Comment