Kirby cucumbers (about 1/2 pound), peeled and chopped
red bell pepper, chopped
small poblano pepper, chopped
small red onion, chopped
fresh lime juice
kosher salt and black pepper
pepitas (roasted, hulled pumpkin seeds)
warm flour tortillas, for serving (optional)
- In a blender, working in batches, puree the tomatoes, cucumbers, bell and poblano peppers, and onion, transferring the pureed mixture to a bowl.
- Stir in the lime juice, oil, 1 ¼ teaspoons salt, and ½ teaspoon pepper. Refrigerate until chilled, 15 to 20 minutes.
- Divide the soup among bowls and top with the sour cream, pepitas, and cilantro. Serve with the tortillas (if desired).