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1
Preheat broiler. Place the poblano peppers on a baking sheet and place them under the broiler. Broil until the skin is blistered and charred, rotating with tongs as necessary. They should be completely charred in about 20 minutes. Remove the charred peppers from the oven and place them in a glass bowl and cover with plastic wrap. Let them sit and sweat for about 20 minutes; the skins will begin to pull away from the flesh of the peppers. Remove the remaining skins, open the peppers and discard the seeds and roughly chop the flesh.
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2
Meanwhile, in a small bowl, stir together the onion, 1 cup of the tomatoes, 3/4 cup of the cucumbers, 1/2 teaspoon salt, 1 teaspoon of the lemon juice, 1 tablespoon of the olive oil, and the parsley. Cover with plastic wrap and refrigerate until ready to serve.
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3
In a food processor, combine the remaining onion with the remaining lemon juice, the remaining 1 tablespoon salt, garlic, thyme, cilantro, basil, vinegar and bread. Pulse the mixture a few times, scrape down the side of the bowl and then puree until the mixture is smooth, about 2 minutes. Add the remaining tomatoes and cucumbers along with the bell pepper and roasted poblano pepper. Puree until the mixture is completely smooth, about 4 minutes. Season the soup with pepper and transfer to a large bowl, cover and refrigerate for at least 1 hour or up to 1 day.
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4
Just before serving, return the soup to the food processor. Turn the processor on and stream in the remaining 3 tablespoons olive oil and puree for 1 minute. Taste and adjust the seasonings with salt and pepper if necessary.
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5
Ladle the gazpacho into tumblers or bowls. Garnish each portion with the reserved tomato-onion-cucumber mixture and a drizzle of olive oil.
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6
Recipe adapted from Williams Sonoma.
