Chipotle gazpacho
Add to favourite + Print Print

Chipotle gazpacho

By Esther Clark

Liven up your lunch with this easy, no-cook chipotle gazpacho soup. It’s not only delicious but healthy too, delivering three of your 5-a-day and packed with vitamin C

  • Prep:25 mins
    Plus 2 hrs chilling; no cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 277
  • fat 21g
  • saturates 3g
  • carbs 12g
  • sugars 11g
  • fibre 6g
  • protein 6g
  • salt 0.1g

Ingredients

  • 1kg ripe tomatoes, roughly chopped
  • 1 large red pepper, deseeded and roughly chopped
  • 1⁄2 cucumber, sliced
  • 4 spring onions, finely sliced
  • 1 small garlic clove, grated
  • 40g blanched almonds, roughly chopped
  • 3 limes, juiced
  • 2 tbsp olive oil
  • 2 tsp chipotle paste
  • 1 large, ripe avocado, cubed
  • 1 small red chilli, deseeded and finely chopped
  • 1⁄2 small bunch coriander, finely chopped

Method

  1. 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 a blender. Whizz until almost smooth. Pour into a jug and chill for at least 2 hrs. 

  2. 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.

Suggested recipes from this collection...