Hatch Gazpacho

 In All, Lunch, Sides

A refreshing cold summer soup. Serves 4

  • 1 cup vegetable broth
  • 1 ¼ lbs. Roma tomatoes, quartered
  • ½ cup Hatch chiles, roasted, peeled, seeded and chopped (plus 1-2 TB for garnish)
  • 1 whole cucumber, peeled, seeded and chopped
  • ½ cup chopped jicama (plus 1-2 TB for garnish)
  • ½ cup Roma tomatoes, seeded and chopped
  • 2 large green onions, finely chopped
  • 2 TB. chopped cilantro
  • ¼ cup fresh squeezed lime juice
  • salt & pepper to taste
  • 2 TB. avocado chunks (for garnish)

Blend vegetable stock, tomatoes and chiles in a food processor. Mix remaining ingredients (except garnish ingredients) in to blended stock. Season with salt and pepper. Cover and chill at least 2 hours and up to 6 hours. Ladle chilled soup into bowls and garnish with chopped jicama, roasted chiles and avocado chunks.

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