Poblano peppers can be hot(ish) or mild, so taste first before adding them to the soup. You can substitute sweet red, yellow or green peppers if you can’t find or don’t want to use poblanos.
- 4 ripe summer tomatoes, about 2 pounds, cored and cut into 1-inch chunks
- 1 large cucumber, peeled, seeded, and cut into 1-inch chunks
- 2 medium poblano peppers, seeded and cut into 1-inch chunks
- 1/3 cup sliced scallions
- 3 cups tomato juice, store-bought or homemade
- 2 tablespoons sherry vinegar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 teaspoons Tabasco or hot sauce (or more), to taste
- 2 cups cooked corn kernels
- 2 ripe avocadoes, peeled and cut into small dice
- 1/2 cup packed cilantro leaves
- 8 radishes, thinly sliced (for garnish)
- 2 limes, quartered (for garnish)
- 11-cup food processor
1 Pulse the tomatoes, cucumbers and peppers: Combine the tomatoes, cucumbers, peppers and scallions in the bowl of a food processor.
In batches, pulse in a series of short bursts, or until the vegetables are coarsely but evenly chopped, but not finely pureed. Transfer to a large bowl.
2 Add the remaining ingredients: Stir in the tomato juice, vinegar, salt, pepper, Tabasco, and several grindings of black pepper. Stir in the corn and diced avocado.
Taste and adjust the salt, vinegar and Tabasco sauce to your liking. Refrigerate about two hours, or until cold. (See our tip about quickly cooling gazpacho in the headnotes.)
3 Serve the soup: Ladle the soup into bowls and top with cilantro leaves and radishes. Serve with lime wedges. If the soup has thickened in the refrigerator or is not cold enough to your liking, stir in a few ice cubes.