- 1 large poblano chili
- 2½ pounds beefsteak tomatoes, halved crosswise
- Extra-virgin olive oil, for brushing and for garnish
- 1 Kirby cucumber (4 ounces), seeded and cut into 1/3-inch dice
- ½ red or yellow bell pepper, cut into 1/3-inch dice
- 3 Tbsp. minced red onion
- ½ tsp. finely grated lemon zest
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- 2 Tbsp. chopped parsley
Active time: 35 minutes
Total time: 1 hour and 5 minutes
Preheat grill to high heat. Grill poblano, turning, until charred all over. Transfer to a plate and let cool. Brush cut sides of tomatoes with oil and grill, cut sides down, until marks appear, about 4 minutes. Using a metal spatula, turn tomatoes and cook over medium heat until soft and bubbling, about 3 minutes. Transfer tomatoes to a large, shallow dish; when cool enough to handle, lift skins off and discard.
Remove charred skin from poblano and discard. Slice poblano in half and discard seeds, then cut into 1/3-inch dice.
Working in the dish, lightly chop the tomatoes and transfer them, along with juices, to a food processor fitted with a metal blade. Puree tomatoes, then transfer to a large bowl. Stir in poblano, cucumber, bell pepper, onion, and lemon zest; cover and refrigerate until chilled, about 25 minutes or up to overnight.
Just before serving, season gazpacho with salt and black pepper and stir in parsley. Ladle gazpacho into bowls, drizzle with oil, and serve.
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