Mexican Gazpacho Recipe

Rub the poblano pepper with olive oil. Roast over the gas flame of your stove turning often until the skin is black 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool about 10 minutes.

Combine cucumber and onion in a bowl. Set aside.

Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.

Place tomatoes poblano jalapeno garlic lime juice sugar salt pepper and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled about 30 minutes. Serve.