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
1 cup (240 mL) heavy cream
¼ cup fresh cilantro, roughly chopped
1 tsp salt
1 tsp ground black pepper
- Preheat oven to 400º F. Place peppers onto a baking sheet, drizzle with oil and let roast for 20 minutes.
- Meanwhile, place all remaining ingredients except olive oil into a large blender and puree on high until very smooth, approx 2 minutes.
- Remove peppers from oven and let cool slightly before adding to blender. Puree again for 1 minute while slowly adding in the olive oil.
- Season to taste and keep cold in refrigerator until ready to serve.
- For the cilantro cream, whip cream until it holds soft peaks, then fold in chopped cilantro and spices.
- To serve, pour gazpacho into bowls and garnish with a dollop of cilantro cream.