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Add a photoServings: 6
Ingredients
- 2Â 1/2 lb ripe plum tomatoes
- 2 lrg poblano chiles
- 4 med garlic cloves unpeeled
- 1 med cucumber peeled, seeded,
- Â Â and cut 1/4" dice
- 1/3 c. minced cilantro
- 1/4 c. dry red wine
- 1 c. cubed white bread in 1/2" pcs
- 1 Tbsp. sherry vinegar
- 2 Tbsp. extra-virgin extra virgin olive oil
- Â Â Coarse salt to taste
- 3 lrg hard-boiled Large eggs finely minced
- 1/2 c. diced white onion rinsed under
- Â Â cool water
- 1Â 1/2 c. croutons
Directions
- Heat broiler. Spread half the tomatoes (about 7) along with the poblanos on a baking sheet. Place 4 inches below broiler, and roast till skin is dark, about 6 min. Turn, and roast the other side. (The poblanos may be completely blistered and blackened before tomatoes.) Remove them from broiler as soon as they are done. Let cold. Peel and remove stems and seeds from poblanos. Peel the tomatoes.
- While tomatoes and chiles are roasting, place garlic in a small heavy skillet over medium heat. Cook, turning occasionally till soft and blackened in spots, about 15 min. Remove from heat, and cold. Peel, and set aside.
- Transfer roasted tomatoes to a blender along with any juices on the baking sheet. Roughly chop one of the poblanos and add in to blender. Cut remaining poblano in 1/4-inch dice and place in a serving bowl.
- Cut the raw tomatoes into 1/4-inch dice. Add in 1 c. to bowl with poblanos; add in the rest to blender. Add in half of the cucumber to the bowl with poblanos; add in the rest to the blender. Add in 2 1/2 Tbsp. of cilantro to the bowl with the poblanos, and stir to combine. Set aside.
- Add in remaining 3 Tbsp. cilantro to blender along with the wine, bread, vinegar, and oil. Blend till smooth. Strain through a medium sieve. Add in sufficient water (about 1 1/2 c.) to give it the consistency of a light cream soup. Season with salt. Chill.
- Ladle soup into chilled soup bowls. Top with diced tomato mix, Large eggs, onion, and croutons.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 6 servings | |
| Calories 176 | |
| Calories from Fat 72 | 41% |
| Total Fat 8.1g | 10% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 149mg | 6% |
| Potassium 533mg | 15% |
| Total Carbs 18.75g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.97g | 4% |
| Protein 6.49g | 10% |
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