First of all, aren't those fresh ingredients just beautiful? Baby Roma tomatoes, Hatch chiles, cilantro? And since it is Hatch chile time, what could be better than tossing them in a blender and whirling them up into a spicy gazpacho with some serious heat?
Yes, it's 106 outside but a chilled, spicy soup is delicious. I found this recipe from one of my favorite restaurants, Blue Mesa, and gave it a try. It is not for the faint of heart but it is delish. I like to top with a dollop of low-fat sour cream and eat with a salad for lunch. Delish!
Blue Mesa Hatch Chile Gazpacho
1 cup canned vegetable broth
1 1/4 pounds Roma tomatoes, quartered
1/2 cup Hatch chiles, roasted, peeled, seeded and chopped
1 whole cucumber, peeled, seeded and chopped
1/2 cup chopped jicama
1/2 cup Roma tomatoes, seeded and chopped
2 large green onions, chopped
2 Tablespoons cilantro
1/4 cup fresh lime juice
Salt & Pepper to taste
Garnish: sour cream, diced avocados, more cilantro, etc.
Blend vegetable stock, tomatoes, and chiles in food processor or blender. (I blended the onions here, too.)
Mix in remaining ingredients. Season with salt and pepper. Chill and then serve with garnishes of your chosing.
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