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!

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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

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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.