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
- Coriander: 1/2 small bunch coriander, finely chopped
- Red Pepper: 1 large red pepper, deseeded and roughly chopped
- Garlic Clove: 1 small garlic clove, grated
- Olive Oil: 2 tbsp olive oil
- Tomato: 1kg ripe tomatoes, roughly chopped
- Spring Onion: 4 spring onions, finely sliced
- Almonds: 40g blanched almonds, roughly chopped
- Lime: 3 limes, juiced
- Cucumber: 1/2 cucumber, sliced
- Chilli: 1 small red chilli, deseeded and finely chopped
- Avocado: 1 large, ripe avocado, cubed
- Chipotle Paste: 2 tsp chipotle paste
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.
