Tex-Mex Gazpacho from Real Simple Magazine's website. The photo is theirs as well. Mine didn't come out quite like theirs.
Serves 4| Hands-On Time: | Total Time:
- 2 1/2 pounds tomatoes, chopped
- 2 Kirby cucumbers (about 1/2 pound), peeled and chopped (in my world, cucumbers don't have names, so I have no idea if I used a Kirby one or not!)
- 1 red bell pepper, chopped
- 1 small poblano pepper, chopped
- 1/2 small red onion, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- kosher salt and black pepper
- 1/3 cup sour cream
- 1/4 cup pepitas (roasted, hulled pumpkin seeds) (Which I bought. I'm sure there's a way to do it yourself but this girl wasn't going to try!)
- cilantro sprigs
- warm flour tortillas, for serving (optional) (I didn't, the soup was delicious as was)
- In a blender, working in batches, puree the tomatoes, cucumbers, bell and poblano peppers, and onion, transferring the pureed mixture to a bowl.
- Stir in the lime juice, oil, 1 ¼ teaspoons salt, and ½ teaspoon pepper. Refrigerate until chilled, 15 to 20 minutes.
- Divide the soup among bowls and top with the sour cream, pepitas, and cilantro. Serve with the tortillas (if desired).