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
Serves 4
1kg ripe tomatoes, roughly chopped1 large red pepper, deseeded and roughly chopped½ cucumber, sliced4 spring onions, finely sliced1 small garlic clove, grated40g blanched almonds, roughly chopped3 limes, juiced2 tbsp olive oil2 tsp chipotle paste1 large, ripe avocado, cubed1 small red chilli, deseeded and finely chopped½ small bunch coriander, finely chopped
STEP 1Put 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 2When 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.
