Green Gazpacho

Blend roasted poblano and fresh cucumber and mint for a dazzling and delicious twist on gazpacho.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4
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1 large poblano pepper

3 tablespoons extra-virgin olive oil, plus more, for drizzling

4 large cloves garlic, smashed

1/4 cup lightly packed fresh mint leaves

4 English cucumbers, peeled, seeded and chopped

Juice of 1 lemon

Kosher salt and freshly ground black pepper

1 small green or yellow heirloom tomato, seeded and finely chopped

1 tablespoon chopped fresh chives

Picked lump crabmeat or chopped cooked shrimp, for serving

Crusty bread, for serving


  1. 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.
  2. 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.
  3. Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.