Hatch Pepper Gazpacho with Hatch Pepper Polenta Croutons
By Nancy Eisman
Originating in Andalusia, Spain during the 19th century, gazpacho is a cold, tomato-based soup filled with fresh vegetables and aromatics, and every central and southern region throughout the Iberian Peninsula has its own variety.
The vibrant flavors of seasonal Hatch peppers, very ripe heirloom tomatoes, crunchy and juicy mini cucumbers, and Hatch sweet onions are combined with garlic, vinegar, lime and tomato juices, and olive oil to create the perfect refresher on a hot summer day or a warm summer night. And let's toss in some yellow and orange long sweet peppers for even more flavor and color. This recipe is somewhat true to the most popular red version, but there are also white and green gazpachos that you might like to check out for more cold soup options.
My main garnish is definitely a twist on tradition. Basic bread croutons are replaced here with Hatch pepper polenta cut into cubes and panfried until golden brown. And because I can, I also include cubed avocado as another non-traditional topper. Speaking of bread, some recipes call for soaked bread to thicken the gazpacho, but since I don't really appreciate wet bread with my recipe you will blend half of the mixture until smooth and then add it back into the chunky portion to create the perfect consistency.
Be sure to serve the gazpacho chilled, not iced, and small glass bowls or goblets will make a nice presentation. The flavors improve during the chilling process, so at least 4 hours in the refrigerator is recommended. Low in calories, rich in vitamins, minerals, and antioxidants, this hydrating soup is also full of fiber and essential nutrients. But the main reason you should make gazpacho is because it tastes great.
Gazpacho is a versatile, refreshing, and healthy summer sipping soup that truly celebrates fresh seasonal vegetables in all their colorful and delicious glory. So I hope you'll make up a batch to serve it at your end of summer soiree'.
(10 years ago, I made a strawberry based gazpacho, also extremely delicious and refreshing, and you can check it out here).
Hatch Pepper Gazpacho with Hatch Pepper Polenta Croutons
Ingredients
Croutons for Garnishing
1 package organic Hatch pepper polenta, cut into 1" cubes
2 teaspoons corn starch
2 tablespoons extra virgin olive oil
Salt & pepper
Gazpacho
2 mini cucumbers, cut into 1" cubes
2 Hatch peppers, stemmed, seeded, cut into 1" cubes
3-4 heirloom tomatoes, cut into 1" cubes
1 yellow long sweet pepper, stemmed, seeded, cut into 1" cubes
1 orange long sweet pepper, stemmed, seeded, cut into 1" cubes
1 Hatch sweet onion, diced
5 garlic cloves, minced
1 teaspoon fresh lime juice
1/3 cup extra virgin olive oil
1/3 cup sherry or apple cider vinegar
1 46 ounce can tomato juice
salt & pepper
Garnishes
Hatch Pepper Polenta Croutons (directions below)
1 avocado, diced
To make the Hatch Pepper Polenta Croutons, cut the polenta into 1" cubes and place in a zip lock bag. Add in 2 teaspoons of corn starch, close the bag and toss until the polenta cubes are well coated.
Add 2 tablespoons of olive oil to a large non-stick pan over medium-high heat. Carefully add the polenta cubes to the pan and fry on both sides about 2 minutes or so until they are golden brown. Remove the cubes to a parchment paper lined pan or platter and sprinkle with salt and pepper. When cooled to room temperature place the croutons in a parchment lined plastic container to store until serving.
To make the Gazpacho, add all of the ingredients into a large bowl or pot and stir well to combine everything. Season to taste with salt and pepper.
Ladle half the mixture into a blender and process until smooth. Return the smooth mixture to the prep bowl and stir again to combine both the smooth and chunky mixtures. Cover the bowl and place in the refrigerator for about 4 hours before serving. 
Remove the gazpacho from the refrigerator, stir one last time, and add salt and pepper if necessary. Serve in glass bowls or goblets, garnished with diced avocado and Hatch pepper polenta croutons.
