Hatch Gazpacho


Soup, Chili & Stew
Hatch Gazpacho

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Red gazpacho topped with sliced avocado and fresh herbs for garnish

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A popular dish in Spain and Portugal, Gazpacho is a chilled soup made primarily of raw vegetables. Once you get a taste, you might start to wonder how else you can serve Gazpacho. With chips? Drizzled over corn salad? In a shooter glass with shrimp skewers? 

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Servings and Ingredients

Serves 8
2 Hatch chile peppers
1 large red bell pepper
2 c. Hy-Vee tomato juice
¼ c. fresh lime juice
2 tbsp. cilantro leaves
1 tbsp. Hy-Vee Select olive oil
2 cloves garlic
1 tsp. Hy-Vee salt
¼ tsp. freshly ground Hy-Vee black pepper
8 Roma tomatoes, quartered (1-1/2 lbs)
1 medium yellow onion, quartered
1 medium cucumber, peeled and cut into 1-inch pieces
1 small avocado, peeled, seeded and chopped
Chopped cilantro, for garnish


  1. To roast peppers, place on foil-lined baking sheet. Broil 5 inches from broiler element, turning occasionally with tongs until charred on all sides. Place in a paper bag. Close bag tightly and allow to steam 10 minutes or until skin easily pulls away from flesh. Peel, seed and coarsely chop peppers; reserve a generous tablespoon of red pepper for garnish.
  2. In blender or food processor combine peppers, tomato juice, lime juice, cilantro, olive oil, garlic, salt and black pepper. Cover and process until smooth. Transfer mixture to a large bowl. Place tomatoes and onion in blender or food processor; process a few seconds until vegetables are coarsely chopped.
  3. Add cucumber; process 2 to 3 seconds more until vegetables are chopped to desired size. Stir chopped vegetables into tomato juice mixture in bowl.
  4. Cover and chill 2 to 24 hours. Serve in bowls garnished with chopped avocado, reserved red bell pepper and additional cilantro.

Nutrition facts


90 Calories per serving

Amounts Per Serving

  • Total Fat: 4.5g
  • Cholesterol: 0mg
  • Sodium: 480mg
  • Total Carbohydrates: 12g
  • Protein: 3g

Daily Values

Vitamin A 30%
Vitamin C 150%
Iron 6%
Calcium 4%

Recipe Source:

Hy-Vee Seasons Back to School 2010.