Green Hatch Creamy Gazpacho
¼ cup white wine vinegar
2 Tbsp. fresh lime juice
1 cup whole-milk plain Greek yogurt
½ cup olive oil, plus more for drizzling
1 Tbsp. The Spice Hunter Green Hatch Chile Global Fusion Rub, plus more to taste
1 medium cucumber, peeled, seeds removed and chopped
1 green bell pepper, seeds removed and chopped
¾ cup lightly packed baby spinach leaves
2 large tomatillos, husked and quartered
½ avocado, peeled and cut into cubes
4 scallions cut into 1” pieces
¾ tsp. salt, plus more to taste
1. In a large bowl, whisk together the vinegar, lime juice, Greek yogurt, olive oil and Green Hatch Chile until smooth. Add remaining ingredients and toss to coat. Cover and chill for at least 4 hours.
2. Working in batches, puree the vegetable mixture in a blender or food processor until very smooth. Transfer the mixture to a large bowl and season with additional salt and Green Hatch Chile as desired.
3. Serve in chilled 5 oz. shot glasses as an appetizer, spoon over cooked poultry, steak or fish, or use as a salad dressing.