Healthy summer recipe for 4 people, takes only 20 mins; recipe has tomato, red pepper, cucumber, spring onion, garlic clove, almonds, lime, olive oil, chipotle paste, avocado, chilli and coriander.
Chipotle gazpacho
Course: Healthy summer
Servings
4
servings
Prep time
25 mins
Ingredients
- Tomato: 1kg ripe tomatoes, roughly chopped
- Red Pepper: 1 large red pepper, deseeded and roughly chopped
- Cucumber: 1/2 cucumber, sliced
- Spring Onion: 4 spring onions, finely sliced
- Garlic Clove: 1 small garlic clove, grated
- Almonds: 40g blanched almonds, roughly chopped
- Lime: 3 limes, juiced
- Olive Oil: 2 tbsp olive oil
- Chipotle Paste: 2 tsp chipotle paste
- Avocado: 1 large, ripe avocado, cubed
- Chilli: 1 small red chilli, deseeded and finely chopped
- Coriander: 1/2 small bunch coriander, finely chopped
Directions
- Put the tomatoes, pepper, cucumber, two of the spring onions, the garlic, half the almonds, half the lime juice, and all the olive oil and chipotle paste into ablender. Whizz until almost smooth. Pour into a jug and chill for at least 2 hrs.
- When ready to eat, toss the remaining spring onion, avocado, chilli and coriander with the remaining lime juice. Ladle the soup into four bowls and top with the avocado salsa and reserved almonds.
