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Nutrition Facts
Serving Size 121 g
(Approx. 10 Servings)
Amount Per Serving
Calories 170 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 30 mg 1%
Total Carbohydrate 17 g 6%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 3 g
Vitamin A 150% Iron 10%
Vitamin C 210% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Hatch Pepper Green Gazpacho
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

1 bunch of Lacinato Kale, roughly chopped
1 bunch green onions, roughly chopped
4 shallots, cut into chunks
5 fresh hatch peppers, hot or mild, chopped
1 cup(s) fresh garlic cloves
10 tomatillos, small to medium, husks removed
1/2 cup(s) extra virgin olive oil, plus 2 tablespooons for roasting veggies
2 large Granny Smith Apples, cored and diced small
1 large English Cucumber, diced small
1/4 cup(s) white wine vinegar
1/4 cup(s) limes, juice only
1 bunch cilantro
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Instructions

1
Preheat oven to 400ºF.
2
In a large bowl combine kale, onions, shallots, peppers, garlic and tomatillos. Toss with olive oil and a pinch of salt and pepper.
3
Place on a sheet pan lined with foil. Roast 30 to 45 minutes or until veggies are nicely browned. Remove and allow to cool slightly.
4
Place diced apples and cucumbers into a deep serving bowl.
5
Add all roasted ingredients to a blender and add vinegar, garlic, lime juice, and cilantro. Blend until smooth, season to taste as needed. Depending on size of blender this can be done in batches.
6
Pour puréed liquid into bowl with apples and cucumbers, stir to combine. Mixture should be a little chunky. Fold in olive oil to combine and season to taste again.
7
Chef's Note: I like to garnish this gazpacho with pepitas, green onions, and crumbled bacon. For this recipe if you prefer a chunkier gazpacho hand cut all vegetables and combine instead of using blender. If mixture in blender is too thick add 1/4 cup of water at a time to help thin out if needed.

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