Dessert

Chipotle Gazpacho with Avocado Salsa Recipe

Name: Chipotle Gazpacho with Avocado Salsa Recipe
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Spanish
Ingredients: 1kg ripe tomatoes, roughly chopped; 1 large red pepper, deseeded and roughly chopped; 1/2 cucumber, sliced; 2 spring onions, finely sliced; 1 small garlic clove, grated; 20g blanched almonds, roughly chopped; 1 1/2 limes, juiced; 2 tbsp olive oil; 2 tsp chipotle paste; 2 spring onions, finely sliced; 1 large ripe avocado, cubed; 1 small red chilli, deseeded and finely chopped; 1/2 small bunch coriander, finely chopped; 1 1/2 limes, juiced; 20g blanched almonds, roughly chopped (reserved from above)

ByCleo Brixton November 26, 2025November 26, 2025

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Introduction

Chipotle gazpacho is a vibrant, smoky twist on the classic Spanish cold soup. Packed with fresh vegetables and a hint of chipotle heat, it’s refreshing and perfect for warm days. The creamy avocado salsa adds a delightful texture contrast.

Two white bowls filled with a bright red tomato soup placed on a white marbled surface, each bowl topped with small chunks of green cucumber, white cheese pieces, and finely chopped red and green vegetables, adding contrast and texture to the smooth red soup. Behind the bowls, there is a small white bowl holding additional white cheese. Next to it are two wooden salt and pepper shakers. A clear drinking glass filled with water is placed in the foreground, and a spoon is visible near the bottom right corner. The photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a blender, combine the tomatoes, red pepper, cucumber, two of the spring onions, grated garlic, half of the almonds, half the lime juice, olive oil, and chipotle paste. Blend until the mixture is almost smooth.
Step 2: Pour the blended soup into a jug and chill in the refrigerator for at least 2 hours to let the flavors meld.
Step 3: While the soup chills, prepare the avocado salsa by tossing the remaining spring onions, cubed avocado, red chilli, coriander, and the remaining lime juice together in a bowl.
Step 4: When ready to serve, ladle the cold soup into four bowls. Top each bowl with the avocado salsa and sprinkle with the reserved chopped almonds for a crunchy finish.

Tips & Variations

For a milder version, reduce or omit the chipotle paste according to your heat preference.
Use smoked paprika instead of chipotle paste for a gentler smoky flavor.
If fresh almonds aren’t available, toasted chopped almonds work well to add extra depth.
Serve with crusty bread for a more substantial meal.

Storage

Store the gazpacho and avocado salsa separately in airtight containers in the refrigerator for up to 2 days. The soup can be served cold straight from the fridge. The avocado salsa is best enjoyed fresh but can be refrigerated for up to 24 hours; if it darkens, give it a quick stir before serving.