INGREDIENTS

• 2 hatch chile peppers
• 1 large tomato
• 1 small seedless cucumber
• 1 green onion
• 1 garlic clove
• 1 Tbs. lime juice
• 1 Tbs. extra-virgin olive oil
• 1 Tbs. tomato paste
• 1 bread slice; soaked in water
• ½ cup stock
• 1 tspn. smoked paprika
• Salt & pepper; to taste

INSTRUCTIONS

Cut up the hatch chiles in small slices and reserve a few slices for garnish. Peel and slice the tomato and cucumber into small chunks. Chop the garlic and green onion. In a blender, combine chiles, tomato, cucumber, garlic, and green onion. Add the lime juice, oil, tomato paste, and bread. Pour in the stock. Blend all ingredients together and season with smoked paprika, salt and pepper. Chill for at least 2 hours and pour into individual bowls. Garnish with remaining slices of hatch chile peppers.