Roasted Poblano Gazpacho - Rick Bayless

Ingredients

• 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
• Salt