Hatch Red Chile Gazpacho

2 lbs. ripe roma tomatoes, seeded and halved
1 medium cucumber, peeled and seeded
1 medium bell pepper, cored and seeded
1/2 jar Fresh Chile Company Hatch Red Chile
1/2 small red onion, peeled
1 garlic clove, peeled
3 Tbsp. Red Chile Olive Oil
2 Tbsp. sherry vinegar
1/2 tsp. cumin
1 thick slice of white bread, crust removed
Garnishes: olive oil, herbs, croutons

Rough chop vegetables so they fit into a blender
Add all ingredients to blender (except bread) and blend until liquified
Once liquified, add bread and let soak in the blender for a few minutes
Blend again until bread is fully integrated into gazpacho
Add cumin and season to taste with salt and pepper
Transfer gazpacho to a large bowl or container, cover and refrigerate a minimum of 4 hrs or overnight
Serve and add garnishes of choice

Click here for Fresh Chile Company Hatch Red Chile

Click here for Red Chile Olive Oil