Tex-Mex Gazpacho Recipe | Real Simple Recipes

By ClaudiaJan

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Ingredients

• 2 1/2 pounds tomatoes, chopped
• 2 Kirby cucumbers (about 1/2 pound), peeled and chopped
• 1 red bell pepper, chopped
• 1 small poblano pepper, chopped
• 1/2 small red onion, chopped
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1/3 cup sour cream
• 1/4 cup pepitas (roasted, hulled pumpkin seeds)
• cilantro sprigs
• Warm flour tortillas, for serving (optional)

Preparation

Step 1

In a blender, working in batches, puree the tomatoes, cucumbers, bell and poblano peppers, and onion, transferring the mixture
to a bowl as you work.

Stir in the lime juice, oil, 1¼ teaspoons salt, and ½ teaspoon pepper and refrigerate until chilled, 15 to 20 minutes.

Divide among bowls and top with the sour cream, pepitas, and cilantro. Serve with the tortillas, if desired.