Spanish Gazpacho

• 6 medium tomatoes peeled
• 1 medium spanish onions or large
• 1 each cucumbers peeled and seeded
• 1 each poblano peppers seeds and stem removed
• 2 each jalapeno pepper optional
• 2 cloves garlic
• 1 x cilantro stems included, chopped
• 2 each limes juice
• 1 x salt and black pepper to taste

1. Blanch the tomatoes in boiling water for 30 seconds and then immerse in ice water.
2. Remove the skins.
3. Roughly chop the tomatoes, onion, cucumber, peppers, and garlic and puree them in a food processor until the desired consistency is achieved.
4. You are not seeking to pulverize the vegetables.
5. I aim for a mildly coarse texture.
6. Chop the cilantro separately, (it tastes better chopped by hand), then add it, the lime juice and salt and pepper to the soup.
7. Chill the soup and serve.
8. If you can chill it overnight so much the better since the flavors will deepen and improve with time.

tomatoes, spanish onions, cucumbers, peppers, pepper, garlic, cilantro, limes juice, salt

Taken from recipeland.com/recipe/v/spanish-gazpacho-48073 (may not work)