Melissa Brown from Whole Foods Market Domain shares a refreshing recipe utilizing the in season Hatch pepper.
The recipe is as follows:
1 medium tomato, cored and cut into large chunks
2 cucumbers, striped and cut into large chunks
Flesh from 1 avocado, cut into large chunks
1/3 bunch of cilantro, the rest can be used as a garnish
1 cup or 2 roasted hatch peppers
1 cup lightly packed baby spinach leaves
1 garlic clove
1 tablespoon honey
2 ice cubes
½ tablespoon olive oil
½ teaspoon cumin
Juice from ½ lime
Salt & pepper to taste
Water (add 1 tablespoon at a time until blender gets going)
2 cups watermelon, cut into bite-sized pieces
3 tablespoons toasted hemp seeds
Combine all the ingredients (except the last two) in a blender or food processor.
Tip: If you're using a blender, put the cucumbers and tomatoes in first. This will help you're blender gain momentum much faster.
If needed, add water a tablespoon at a time until ingredients start moving. Blend until creamy or leave a little chunky if you want a gazpacho with more texture. Divide into bowls and top with fresh watermelon, toasted hemp seeds, and fresh cilantro tendrils.