New Mexican Gazpacho

By: Taylor Graciano


  • 4-6 medium to large very ripe tomatoes, roughly chopped
  • 1 whole cucumber, peeled and chopped
  • 2 red bell peppers, deseeded and chopped
  • 2 cloves garlic, peeled
  • 1/4 - 1/2 cup (60-120ml) extra virgin olive oil
  • 1 tbsp. sea salt
  • 1-2 tbsp. white balsamic or sherry vinegar
  • 3-5 tbsp. roasted Hatch green chiles


  • fresh jalapeño
  • grape tomatoes
  • red pepper
  • extra virgin olive oil
  • black olives
  • garlic croutons
  • cucumber


  1. This is the easiest recipe! Peel and slice cucumber, deseed and slice pepper and chop tomatoes, de-skin garlic, dice chile peppers. 
  2. Add all veg to a blender alongside oil and blend on 'soup' setting for a smoother consistency. Add salt, vinegar and green chiles to taste and blend once more. Taste and adjust seasoning. 
  3. We don't find it necessary to pass the soup through a sieve, but depending on the strength of your blender you may choose to do so.  
  4. Chill for a minimum of 2 hours in the fridge for maximum refreshment!  
  5. Finish with a healthy drizzle of olive oil and whatever garnishes you like. Adding a bit of crunch from a fresh jalapeño or crouton provides a satisfying balance, I highly recommend it! 

Notes: This recipe has a mild amount of heat to it, so as not to overpower the other flavours. Feel free to turn it up by adding in more chiles as you see fit. 

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