New Mexican-Inspired Gazpacho
The recipe
New Mexican-Inspired Gazpacho
- Prep20 min
- Cook0 min
- Total20 min
- Yield4-6 bowls
- Calories180
Easymedium heat
Made with Roasted Hatch Chile (Frozen) — grown in the Hatch Valley.
Ingredients
Instructions
- Peel and slice the cucumber, deseed and slice the red bell peppers, roughly chop the tomatoes, peel the garlic, and chop the Roasted Hatch Green Chile.
- Add all vegetables to a blender along with the olive oil and blend on the soup setting for a smooth consistency. Add salt, vinegar, and Roasted Hatch Green Chile to taste and blend once more. Taste and adjust seasoning as needed.
- If desired, pass the soup through a fine mesh sieve for an extra smooth texture, though this step is not necessary if using a high-powered blender.
- Transfer to the refrigerator and chill for a minimum of 2 hours before serving.
- Ladle into bowls and finish with a generous drizzle of extra virgin olive oil and your choice of garnishes. A little crunch from fresh jalapeño or garlic croutons is highly recommended for a satisfying contrast in texture.
Pantry
Shop the chile used in this recipe
Frequently asked questions
What is Hatch green chile gazpacho?
Hatch green chile gazpacho is a chilled, no-cook summer soup that blends ripe tomatoes, cucumber, red bell pepper, and garlic with roasted Hatch green chile, olive oil, and vinegar. It's a smoky New Mexico spin on the classic Spanish gazpacho — bright and refreshing, with a gentle warmth from the chile rather than real heat.
Is gazpacho served hot or cold?
Gazpacho is always served cold. It's a no-cook soup, so after blending the vegetables you chill it in the refrigerator for at least two hours before serving. The chilling time both cools the soup and lets the flavors meld, making it the ideal dish for hot summer days when you don't want to turn on the stove.
How spicy is Hatch green chile gazpacho?
It's mild and balanced rather than spicy. Roasted Hatch green chile adds smokiness and a gentle warmth that weaves through the cool tomato and cucumber. Because you stir the chile in to taste, you control the heat completely — start with a few tablespoons, then add more or garnish with sliced jalapeno if you want a kick.
Where can I buy Hatch green chile for gazpacho?
The Hatch Chile Store ships roasted Hatch green chile from our family farms in the Hatch Valley of New Mexico. Roasted frozen chile blends smoothly into the cold soup and gives that signature smoky depth, while freeze-dried chopped green chile is a shelf-stable option you can keep on hand year-round.
