Roasted Poblano Gazpacho

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Rick Bayless


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2 1/2 pounds ripe tomatoes, preferably vine-ripe heirloom tomatoes

2 large poblano chiles

4 garlic cloves, unpeeled

1 medium (10-ounce) cucumber, peeled

1/3 cup chopped cilantro

2 large eggs

1/2 small white onion, finely chopped

1 1/2 cups croutons (I like garlic-flavored croutons)

1/4 cup dry red wine

1 thick slice white bread

1 tablespoon vinegar, preferably sherry vinegar

2 tablespoons olive oil


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