Instructions: Heat broiler. Spread half the tomatoes (about 7) along with the poblanos on a baking sheet. Place 4 inches below broiler, and roast until skin is dark, about 6 minutes. Turn, and roast the other side. (The poblanos may be completely blistered and blackened before tomatoes.) Remove them from broiler as soon as they are done. Let cool. Peel and remove stems and seeds from poblanos. Peel the tomatoes.

While tomatoes and chiles are roasting, place garlic in a small heavy skillet over medium heat. Cook, turning occasionally until soft and blackened in spots, about 15 minutes. Remove from heat, and cool. Peel, and set aside.

Transfer roasted tomatoes to a blender along with any juices on the baking sheet. Roughly chop one of the poblanos and add to blender. Cut remaining poblano in 1/4-inch dice and place in a serving bowl.

Cut the raw tomatoes into 1/4-inch dice. Add 1 cup to bowl with poblanos; add the rest to blender. Add half of the cucumber to the bowl with poblanos; add the rest to the blender. Add 2 1/2 tablespoons of cilantro to the bowl with the poblanos, and stir to combine. Set aside.

Add remaining 3 tablespoons cilantro to blender along with the wine, bread, vinegar, and oil. Blend until smooth. Strain through a medium sieve. Add enough water (about 1 1/2 cups) to give it the consistency of a light cream soup. Season with salt. Chill.

Ladle soup into chilled soup bowls. Top with diced tomato mixture, eggs, onion, and croutons.

This recipe yields 6 servings.

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