Blue Mesa Grill Hatch Chile Gazpacho

A refreshing cold summer soup.

Yield: 4 servings

Ingredients

• 1 cup canned vegetable broth
• 1 1/4 pounds Roma tomatoes, quartered
• 1/2 cup Hatch chiles, roasted, peeled, seeded and chopped (plus 1 to 2 tablespoons for garnish)
• 1 whole cucumber, peeled, seeded and chopped
• 1/2 cup chopped jicama (plus 1 to 2 tablespoons for garnish)
• 1/2 cup Roma tomatoes, seeded and chopped
• 2 large green onions, finely chopped
• 2 tablespoons chopped cilantro
• 1/4 cup fresh squeezed lime juice
• Salt and pepper to taste
• 2 tablespoons avocado chunks (for garnish)

Instructions

1. Blend vegetable stock, tomatoes and chiles in a food processor.
2. Mix remaining ingredients (except garnish ingredients) into blended stock.
3. Season with salt and pepper.
4. Cover and chill for at least 2 hours and up to 6 hours.
5. Ladle chilled soup into bowls and garnish with chopped jicama, roasted chiles and avocado chunks.

Attribution

Blue Mesa Grill, Dallas, Texas