Blue Mesa Grill Hatch Chile Gazpacho

Source: Blue Mesa Grill, Dallas, Texas

A refreshing cold summer soup.

1 cup canned vegetable broth
1 1/4 pounds Roma tomatoes, quartered
1/2 cup Hatch chiles, roasted, peeled, seeded and chopped
    (plus 1-2 tablespoons for garnish)
1 whole cucumber, peeled, seeded and chopped
1/2 cup chopped jicama (plus 1-2 tablespoons for garnish)
1/2 cup Roma tomatoes, seeded and chopped
2 large green onions, finely chopped
2 tablespoons chopped cilantro
1/4 cup fresh squeezed lime juice
Salt and pepper to taste
2 tablespoons avocado chunks (for garnish)

Blend vegetable stock, tomatoes and chiles in a food processor. Mix remaining ingredients (except garnish ingredients) into blended stock. Season with salt and pepper. Cover and chill at least 2 hours and up to 6 hours.

Ladle chilled soup into bowls and garnish with chopped jicama, roasted chiles and avocado chunks.

Serves 4.