Kroger Health Poblano and Spinach Gazpacho with Sour Cream and Basil Oil
Prep & Cook Time:35-45 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Blender/Food Processor/Immersion Blender
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Blend the Soup Base
Combine potatoes, poblanos, tomatoes, spinach, garlic, and 4 cups water in a blender.
Blend until smooth.
Cook the Chicken
Heat 2 tsp. olive oil in a medium pot over medium high heat.
Add ground chicken and Cajun seasoning to hot pot. Break up meat until no pink remains and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Finish the Soup
Carefully pour blended soup base into hot pot.
Stir occasionally until heated through, 4-5 minutes.
Make Sour Cream and Finish Dish
In a mixing bowl, combine sour cream, lemon juice packets, and 1 tsp olive oil.
Plate dish as pictured on front of card, garnishing soup with sour cream-lemon and drizzling with basil oil. Bon appétit!
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