2 1/2 pounds tomatoes, chopped
2 cucumbers (about 1/2 pound), peeled and chopped
1 red bell pepper, chopped
1 small poblano pepper, chopped
1/2 small red onion, chopped
3 tablespoons fresh lime juice
2 tablespoons olive oil
salt and pper
1/3 cup sour cream
1/4 cup pepitas (roasted, hulled pumpkin seeds)
cilantro sprigs
warm flour tortillas, for serving
1. In blender, puree tomatoes, cucumbers, bell and poblano peppers, and onion. Transfer to bowl.
2. Stir in lime juice, oil, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and refrigerate until chilled, 15 to 20 minutes.
3. Divide among bowls and top with sour cream, pepitas, and cilantro. Serve with tortillas.
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