Instructions
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1Peel 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.
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2Add 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.
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3If 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.
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4Transfer to the refrigerator and chill for a minimum of 2 hours before serving.
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5Ladle 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.
This Hatch Green Chile Gazpacho is a cool, refreshing, no-cook soup that puts a smoky New Mexico spin on a Spanish classic. Ripe summer tomatoes, crisp cucumber, and sweet red pepper come together with Roasted Hatch Green Chile for a chilled bowl that's as beautiful as it is delicious.
When the summer heat settles in over the chile fields and the last thing you want to do is turn on the stove, this is the recipe you reach for. Gazpacho is one of those wonderfully simple dishes that lets truly ripe, fresh ingredients do all the work — and when you add Roasted Hatch Green Chile to the mix, it becomes something entirely its own.
This isn't a spicy soup — it's a balanced one. The Roasted Hatch Green Chile adds a subtle smokiness and gentle warmth that weaves through the brightness of the tomatoes and the coolness of the cucumber without taking over. You're in full control of the heat here, so feel free to start with a few tablespoons and work your way up to your liking.
The hardest part of this recipe is waiting the two hours for it to chill — and that's really saying something about how easy it is to put together. Blend, season, refrigerate, and garnish with whatever makes you happy. A few garlic croutons for crunch, a drizzle of good olive oil, some sliced jalapeño if you want to turn up the heat. This is warm-weather cooking at its most relaxed, and it tastes like summer in a bowl.
