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2 4-ounce cans Hatch Chopped Green Chile
2 large tomatoes, chopped
1 large green pepper, chopped
1 large cucumber, peeled
2 stalks of celery, chopped
1 large onion, diced
1 whole jalapeño, de-veined, stemmed, seeds removed, chopped
6 cups tomato juice
5 tablespoons red wine vinegar
4 tablespoons olive oil
1 tomato, chopped
1 small onion, chopped
1 avocado, peeled, seed removed and quartered
2 flour tortillas, cut into strips


Puree the large tomatoes, green bell pepper, cucumber, celery, large onion and jalapeño in a food processor. Pour the pureed ingredients into a large non-reactive bowl and add the tomato juice, red wine vinegar, and olive oil. Whisk in the Hatch Green Chile, tomato and onion. Chill the gazpacho overnight. To serve, place in chilled bowls and top with avocado and tortilla strips.