Hatch Chile Gazpacho

A refreshing cold summer soup.

Serves 4

• 1 cup canned 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.