Roasted Poblano Pepper and Tomato Gazpacho

Yield: Serves 5-6

Recipe and Photo by Dan Clapson

People that don’t like ‘cold soup’ (also known as gazpacho) have likely just never had a delicious one. There are few things as refreshing as a well-made gazpacho on a hot day, especially when there’s a little kick of heat and a touch of cooling cream to round out the spoonful.


2 poblano peppers, halved, seeds removed

1 Tbs (15 mL) canola oil

4 ripe, large tomatoes, diced (approx 5 cups)

1 cucumber, peeled and 2 cm cubed

1 lemon, zested and juiced

½ cup (120 mL) water

¼ cup (60 mL) good quality vodka

1 Tbs (15 mL) liquid honey

1 Tbs (15 mL) red wine vinegar

1 tsp chilli flakes

½ tsp pink peppercorns

½ tsp cayenne pepper

3 Tbs (45 mL) olive oil

To taste salt and pepper

Cilantro Cream:

1 cup (240 mL) heavy cream

¼ cup fresh cilantro, roughly chopped

1 tsp salt

1 tsp ground black pepper


  1. Preheat oven to 400º F. Place peppers onto a baking sheet, drizzle with oil and let roast for 20 minutes.
  2. Meanwhile, place all remaining ingredients except olive oil into a large blender and puree on high until very smooth, approx 2 minutes.
  3. Remove peppers from oven and let cool slightly before adding to blender. Puree again for 1 minute while slowly adding in the olive oil.
  4. Season to taste and keep cold in refrigerator until ready to serve.
  5. For the cilantro cream, whip cream until it holds soft peaks, then fold in chopped cilantro and spices.
  6. To serve, pour gazpacho into bowls and garnish with a dollop of cilantro cream.

Pin It on Pinterest