Hatch Red Chile Gazpacho

Zia Hatch Red Chile Gazpacho



- 2 lbs halved and cored ripe Roma tomatoes 

- 1/2 lb cucumber, peeled and seeded (1/2 lb is equivalent to about 1 small / medium sized cucumber)

- 1 medium green bell pepper, cored

- 1/2 jar to a full jar of Zia Hatch Red Chile 

- 1/2 peeled small / medium red onion

- 1 large peeled garlic clove

- 3 tbsp olive oil 

- 2 tbsp red wine vinegar or sherry vinegar

- 1 tsp sea salt

- 1/2 tsp black pepper

- 1/2 tsp cumin 

- 1 thick slice of white bread or 2-4 slices of baguette (crust removed on all) 

- Garnishes: olive oil, herbs, croutons, Zia Hatch Red Chile, chopped ingredients leftover from recipe


Hatch Red Chile Gazpacho



1. Core vegetables directed and chop the rest so they will fit in a blender. 

2. Add all ingredients (except bread) to blender and blend until liquified. 

3. Once liquified, add bread and let soak in the blender with liquified gazpacho for a few minutes. 

4. Blend again until soaked bread is fully integrated into gazpacho. 

5. Taste and add extra salt / pepper / cumin / other seasoning as desired. 

6. Transfer gazpacho to a large bowl or container, cover and refrigerate a minimum of 4 hours (overnight recommended) to chill.

7. Serve and add garnishes of choice!  


Hatch Red Chile Gazpacho


Want more delicious Hatch Chile Recipes? View more here


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