Make your contribution to the project, add an article. Find out how

Roasted poblano gazpacho

Jump to: navigation, search
Gazpacho Poblano1.jpg

Roasted poblano gazpacho is a variation of the traditional Spanish gazpacho. Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalucía. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature. There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients. Roasted poblano gazpacho is a variation of the traditional gazpacho which includes tomatoes. The preparation of this dish calls for roasting half of the required tomatoes and the poblanos, then blend them together with fresh tomatoes, cucumber, cilantro, bread, vineagar, oil and other spices. The soup is usually served chilled. This soup is very popular in Chicago, especially during hot summer days.

Photo Gallery

To add a photo, please follow this submit form.


Roasted Poblano Gazpacho,


Roasted Poblano Gazpacho,