Summer Gazpacho Soup
1. Blacken poblano over a gas burner or BBQ grill. Put in a bag for 5 minutes, then peel off and discard skin. Discard seeds and stem. Reserve.
2. Bring a large pot of water to a boil. Core tomatoes, then cut a small “X” at the bottom. Drop tomatoes into boiling water for 15 seconds. Remove, let cool for a minute in ice water, then peel off and discard the skins
3. Place 3 tomatoes, almonds and garlic into a food processor. Run processor for 30 seconds, then drizzle in oil, a thin steady stream until it emulsifies with the contents (about 1 minute). Transfer the batch to a large bowl.
4. Roughly chop poblano, onion, fennel, cucumber and basil. Puree along with remaining tomatoes in two or three batches. Add these batches to the original almond tomato batch.
5. Season soup with balsamic, lemon juice, chili powder, salt and pepper. Adjust seasonings as desired. Cover and chill soup in the refrigerator for about 3 hours or overnight. Serve in chilled bowls.
- 1 poblano chili
- 8 large heirloom tomatoes, poached and skin removed
- ¼ cup skinless Marcona almonds or regular almonds
- 1 tablespoon garlic, minced
- 4 tablespoons olive oil
- ½ medium red onion, sliced
- ½ fennel bulb, trimmed
- 1 cucumber, skinned, seeds removed
- 8 large basil leaves, stems discarded
- 1½ tablespoons balsamic vinegar
- 2 tablespoons freshly squeezed lemon juice
- ¼ - ½ teaspoon chili flakes
- Kosher salt to taste
- Freshly ground to taste