Hatch Chile Gazpacho
A refreshing cold summer soup.
Serves 4
Ingredients:
- 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)
Procedure:
- 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.