Chipotle gazpacho in two bowls

Chipotle gazpacho

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(2 ratings)

Prep: 25 mins Plus 2 hrs chilling; no cook

Easy

Serves 4

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal277
  • fat21g
  • saturates3g
  • carbs12g
  • sugars11g
  • fibre6g
  • protein6g
  • salt0.1g
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Ingredients

  • 1kg ripe tomatoes, roughly chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 large red pepper, deseeded and roughly chopped
  • 1⁄2 cucumber, sliced
  • 4 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 small garlic clove, grated
  • 40g blanched almonds, roughly chopped
  • 3 limes, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp chipotle paste
  • 1 large, ripe avocado, cubed
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 small red chilli, deseeded and finely chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 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.

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