Hatch Chile Gazpacho

Mexican Restaurant Recipe

Serves 4

1 cup canned vegetable broth
1 1/4 pounds Roma tomatoes, quartered
1/2 cup Hatch chilies, roasted, peeled, seeded and chopped (plus 1-2 tablespoons for garnish)
1 whole cucumber, peeled, seeded and chopped
1/2 cup chopped jicama (plus 1-2 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)

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

Source: Blue Mesa Grill, Dallas, Texas

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