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Chipotle gazpacho in two bowls

Chipotle gazpacho

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  • Preparation and cooking time
    • Prep:
    • 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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal277
fat21g
saturates3g
carbs12g
sugars11g
fibre6g
protein6g
salt0.1g
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Ingredients

  • 1kg ripe tomatoes , roughly chopped
  • 1 large red pepper , deseeded and roughly chopped
  • ½ 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
  • ½ small bunch coriander , finely chopped

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2019

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Overall rating

A star rating of 4.8 out of 5.6 ratings
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