Spicy Gazpacho Soup

This past weekend was a hot one and a refreshing bowl of gazpacho soup was a perfect way to cool off. To make this batch a little different I added some Hatch Chile peppers that are currently in season. The Hatch Chiles are from New Mexico and add a great depth of flavor and spice to this gazpacho. 

Spicy Gazpacho Soup 

Ingredients:

Tomato Juice (23 ounces)

1 cucumber (seeded by not peeled)

1 Hatch Chile pepper (roasted with skin and seeds removed)

1 green pepper (cored and seeded)

1 medium tomato

1/2 small onion

3 tablespoons red wine vinegar 

1/4 cup extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

Roughly chop the cucumber, chile pepper, green pepper, tomato and onion. Put the vegetables in a food processor and pulse until coarsely chopped. After the vegetables have been processed combine them in a large bowl and add the tomato juice, red wine vinegar, olive oil, salt and pepper. Mix well and chill before serving (overnight is best to allow the flavors to meld). 

xoxo

Sara