Go Back
In the realm of chilled soups, few dishes evoke the spirit of summer quite like gazpacho. Originating from the sun-drenched landscapes of Spain, this refreshing soup has become a summertime staple around the world. Gazpacho is celebrated not just for its cooling qualities, but also for its vibrant flavors and colorful presentation. However, this Spicy & Sweet Hatch Chili Gazpacho elevates the traditional recipe to new heights by incorporating roasted Hatch chilies. These unique peppers provide a delightful balance of heat and sweetness, making them the perfect addition to a summer feast.

Hatch Chili Sweet Cucumber Gazpacho

Dive into summer with a refreshing twist on a classic dish: Spicy & Sweet Hatch Chili Gazpacho. This vibrant chilled soup blends roasted Hatch chilies with fresh tomatoes, cucumbers, and peppers, creating a delightful balance of heat and sweetness. Perfect for hot days, this nutritious recipe is not only visually stunning but also packed with vitamins and hydration. Impress your guests at your next gathering or enjoy a light meal at home with this delicious dish. Ready to taste the flavors of summer?
Print Recipe Pin Recipe

Ingredients
  

2 cups ripe tomatoes, diced into small pieces

1 medium cucumber, peeled and diced

1/2 cup red onion, finely chopped

1 medium Hatch chili pepper, roasted, peeled, and chopped (adjust according to your spice preference)

1 bell pepper (red or yellow), diced

1 cup tomato juice (homemade or store-bought)

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon honey (or substitute with agave syrup for a vegan option)

1 teaspoon ground cumin

Salt and freshly cracked black pepper, to taste

Fresh cilantro or basil leaves, for garnish

Instructions
 

Prepare the Hatch Chili: To roast the Hatch chili, place it over an open flame on your stovetop or under the broiler in your oven until the skin is completely charred. Once charred, transfer the pepper to a bowl and cover it tightly with plastic wrap for about 10 minutes to allow it to steam. After steaming, peel off the charred skin, remove the seeds, and chop the flesh into small pieces.

    Blend the Gazpacho Base: In a high-speed blender, add the diced tomatoes, cucumber, red onion, roasted Hatch chili, bell pepper, tomato juice, olive oil, red wine vinegar, honey, and cumin. Blend the mixture on high until smooth. If you prefer a chunkier consistency, pulse the blender several times to leave some texture.

      Season and Adjust: Taste the gazpacho and season with salt and freshly cracked black pepper to your liking. Blend briefly to incorporate the seasonings throughout the mixture.

        Chill the Gazpacho: Pour the gazpacho into a large bowl or a food-safe container, cover it tightly, and place it in the refrigerator. Allow it to chill for a minimum of 1 hour, or up to overnight, for the flavors to meld and deepen.

          Serve with Flair: Just before serving, give the gazpacho a gentle stir to redistribute the ingredients. Ladle the chilled soup into individual bowls. For an elegant touch, drizzle a bit of extra virgin olive oil on top and garnish with fresh cilantro or basil leaves.

            Enjoy with Crunch: To elevate your dining experience, pair your gazpacho with crusty bread slices or crunchy tortilla chips for the perfect refreshing summer dish.

              Prep Time: 20 minutes

                Total Time: 1 hour chilling time

                  Servings: 4 servings