Make the most of summer produce with this easy, no-cook cold chipotle gazpacho soup. Delicious but healthy too, delivering three of your 5-a-day and packed with vitamin C.
Ingredients (Serves 4)
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 or sauce
1 large, ripe avocado, cubed
1 small red chilli, deseeded and finely chopped
½ small bunch coriander, finely chopped
- 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.
- 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.
From BBC Good Food