Description
This Chipotle Gazpacho is a vibrant and smoky cold Spanish soup perfect for warm days. Combining ripe tomatoes, red pepper, cucumber, and a smoky kick from chipotle paste, it’s blended to creamy perfection and served chilled with a fresh avocado salsa topping for a refreshing and flavorful appetizer or light meal.
Ingredients
Scale
Main Soup 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
Avocado Salsa Topping
- 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)
Instructions
- Prepare the Soup Base: Place the tomatoes, red pepper, cucumber, two of the finely sliced spring onions, grated garlic, half of the blanched almonds, half the lime juice, olive oil, and chipotle paste into a blender. Blend until the mixture is almost smooth with a slightly textured consistency.
- Chill the Soup: Transfer the blended mixture into a jug or bowl, cover it, and refrigerate for at least 2 hours. Chilling enhances the flavors and ensures the soup is refreshingly cold when served.
- Make the Avocado Salsa: In a separate bowl, combine the remaining two spring onions, cubed ripe avocado, finely chopped deseeded red chilli, chopped coriander, and the remaining lime juice. Gently toss to mix all ingredients well without mashing the avocado.
- Assemble and Serve: Ladle the chilled gazpacho into four serving bowls. Top each with a generous spoonful of the avocado salsa and sprinkle with the reserved chopped almonds to add a crunchy texture. Serve immediately for the best freshness and flavor.
Notes
- Use ripe, in-season tomatoes for the best flavor and natural sweetness.
- For a spicier kick, leave some seeds in the red chilli or add extra chipotle paste.
- This gazpacho can be made up to 24 hours in advance and stored covered in the refrigerator.
- Blanched almonds add a nice texture contrast; you can lightly toast them for extra flavor.
- If you prefer a smoother soup, blend for longer until completely smooth.
- Adjust lime juice according to taste if you prefer more acidity.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Keywords: chipotle gazpacho, cold soup, summer soup, Spanish gazpacho, avocado salsa, smoky gazpacho, healthy soup
