It's tomato soup served iced cold - Lisa Simpson
It's roasted chile time here in Pueblo so it only seemed right to throw a green chile in the mix....I used a nice red one to keep the overall color red.
A very satisfying mix of garden vegetables.
Green Chile Gazpacho
4 ripe plum tomatoes, peeled and chopped
1/2 cucumber, peeled, seeded, chopped
1/2 - 1 small sweet red bell pepper (or green) seeded and chopped
1 stalks celery, chopped
1-2 cups of water for desired consistency
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1/4 cup chopped green onion
1 ripe roasted green chile (red one for the color)
1 clove garlic, minced
2 Tbsp freshly squeezed lime juice
1 teaspoons sugar
Salt and fresh ground pepper to taste
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.