Recipe courtesy of Food Network Kitchen

Green Gazpacho

Getting reviews...
Blend roasted poblano and fresh cucumber and mint for a dazzling and delicious twist on gazpacho.
Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4
Share This Recipe

Ingredients

Directions

  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.

HGTV Dream Home

Enter daily, once on HGTV and once on Food Network, for your chance to win HGTV Dream Home 2022, a grand-prize package valued at over $2.4 million!

Related Pages