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
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
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).