Avocado, Cucumber, and Poblano Gazpacho - Recipe - FineCooking

Name: Avocado, Cucumber, and Poblano Gazpacho - Recipe - FineCooking
Ingredients: 1 poblano chile; 2 English cucumbers, peeled, halved, seeded, and cut into 2-inch chunks; 2 ripe Hass avocados (about 6 oz. each), cut into 1-inch chunks; 1/2 packed cup chopped fresh cilantro; more as needed; 1/2 cup extra-virgin olive oil; more for serving; 1-1/2 Tbs. white balsamic vinegar; more as needed; 1 large clove garlic, coarsely chopped; Kosher salt and freshly ground black pepper; 2 corn tortillas, cut in half and then into 1/4-inch-wide strips

"Avocado gives this refreshing cold soup a silky smooth texture. For best results, make it a few hours before serving to give it time to chill. Crisp homemade tortilla strips […]..."

INGREDIENTS

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1 poblano chile

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2 English cucumbers, peeled, halved, seeded, and cut into 2-inch chunks

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2 ripe Hass avocados (about 6 oz. each), cut into 1-inch chunks

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1/2 packed cup chopped fresh cilantro; more as needed

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1/2 cup extra-virgin olive oil; more for serving

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1-1/2 Tbs. white balsamic vinegar; more as needed

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1 large clove garlic, coarsely chopped

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Kosher salt and freshly ground black pepper

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2 corn tortillas, cut in half and then into 1/4-inch-wide strips

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