Green Gazpacho

This came together easily, and is pretty tasty.

In a large bowl or pot, add

• 2 cucumbers, peeled, seeded and cut into small pieces
• 2 avocados
• 2 ears fresh corn on the cob (corn sliced off with a knife)
• 2 bunches Italian parsley, coarsely chopped
• 3-4 scallions, chopped
• a small bunch of chives, chopped
• ½ cup roasted Hatch green chiles, chopped
• ¼ cup extra virgin olive oil
• ¼ cup lemon juice
• salt to taste

With an immersion blender (or in a food processor), blend until the consistency of a thick soup. Add more olive oil and/or lemon juice until it is the consistency you like. Chill.

Hatch green chile (from Hatch, NM) are a real treat, and are generally available fresh toward the end of the summer. They are available by mail order, but we are lucky enough to be near a Lucky's Market, and they fresh roast the chiles on site. I buy enough to freeze and have available well into the winter. Best of all would be finding a giant chile roaster in a parking lot in New Mexico. But I'd have trouble getting them home before eating them all!