Heirloom Tomato Gazpacho with Poblano Peppers, by Whitney Flood of Farmers and Cooks
4 Large Heirloom Tomatoes
2 Medium Cucumber about 5” long 1 Large Poblano Chile
3 Cloves Garlic
1⁄2 Bunch Basil
1⁄4 cup Organic Extra Virgin Olive oil 2 Tbsp Sherry Vinegar
2 tsp Salt
In a large Steel bowl add the following;
Core and Quarter Tomatoes into wedges, peel 1⁄2 cucumber (every other stroke so it looks striped) and cut to 1” pieces, Seed the Poblano and Cut into 1” pieces, Smash and peel Garlic, Pick basil leaves whole.
Mix by hand so all ingredients are mixed well.
Using a Blender add all ingredients from steel bowl (if it seems like too much, do 2 batches, 1⁄2 and 1⁄2) Add remaining Ingredients, blend on high until creamy, taste and season as needed, may need more Vinegar/salt.
Pour into chilled soup cups and enjoy. Can be made and refrigerated up to 5 Days. Yields about 3-4 cups (about 3 servings)