Kiwi and Green Chile Gazpacho
I first tasted a green gazpacho with kiwi when I was visiting Santa Fe, New Mexico. I couldn’t wait to create my own version, and I love the way it turned out. The soup itself is pureed in a blender. The toppings are what add texture and a variety of tastes to the dish. This makes four small servings, so you may want to double or triple the recipe since it keeps well in the refrigerator for up to three days.
1 green chile (can be Anaheim, Poblano, or Hatch) (can substitute with 1 small can of roasted and chopped green chiles)
4 kiwi fruits, peeled and chopped
juice of one lime
1/4 cup fresh cilantro leaves
3/4 tsp. green chile powder
3/4 tsp. salt
2 strawberries, stemmed and chopped
2 tbsp. Queso Fresco (or Feta)
1 tbsp. chopped green chile
1 tbsp. grilled corn kernels
If using fresh green chile, place it over a flame, either on a grill or gas cook top. Allow it to brown and blister, turning until all sides are nearly black and charred. Place chile in bowl and cover with plastic wrap to cool and steam. When cool enough to handle, remove peel, seeds and stem and discard. Chop chile.
Combine chile, kiwi, lime juice, cilantro, and chile powder in the bowl of a blender or food processor. Blend until smooth. Taste to see if more salt is needed. Pour into bowls and garnish.
You can serve this soup chilled or at room temperature.