New Mexican-Inspired Gazpacho

New Mexican-Inspired Gazpacho


  • 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. I 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.

Products Used in this Recipe:

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NuMex Big Jim Hatch Green Chile

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Roasted and Peeled Hatch Green Chile

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