GREEN GAZPACHO
Blend roasted poblano and fresh cucumber and mint for a dazzling and delicious twist on gazpacho.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly.
- Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper.
- Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.
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Candice Calton
[email protected]This was okay. I found the flavor to be a bit bland. I think I would have liked it more if I had added some more spices or herbs.
Jorrellflav Spearman05
[email protected]This green gazpacho is a must-try for anyone who loves gazpacho or is looking for a healthy and refreshing summer meal. It's packed with flavor and nutrients.
Emon Hossan
[email protected]I've made this recipe several times and it's always a hit. It's so refreshing and flavorful. I love the combination of the tomatoes, cucumbers, and avocado.
Jamal Davis
[email protected]This was my first time making gazpacho and it was delicious! I used fresh ingredients and it really made a difference in the flavor. I will definitely be making this again.
Babul Biswas
[email protected]I love this recipe! It's so easy to make and it's always a hit with my friends and family. I usually add a little bit of cayenne pepper to give it a bit of a kick.
PakistaN First
[email protected]This was a great recipe! I used a blender instead of a food processor and it worked just fine. The soup was delicious and I will definitely make it again.
yogen stha
[email protected]Yum!
Tebogo Mokoana
[email protected]I followed the recipe exactly and my gazpacho turned out great! It was so flavorful and refreshing. I loved the addition of the avocado and cucumber. It gave the soup a really nice creamy texture and a pop of color.
Angel Mosokotso
[email protected]This gazpacho was easy to make and packed with flavor. I loved the combination of the sweet tomatoes, the tangy cucumbers, and the creamy avocado. It was the perfect light and refreshing meal for a hot summer day.
Senzo blessing Cele
[email protected]I'm not usually a fan of gazpacho, but this green version is a game-changer. It's so flavorful and refreshing, and the avocado and cucumber give it a really nice creamy texture. I'll definitely be making this again!
photo madeforamour
[email protected]This green gazpacho was a refreshing and delicious summer meal. The flavors were bright and vibrant, and the texture was smooth and creamy. I especially loved the addition of the avocado and cucumber, which gave the soup a lovely green color and a bo