Chipotle Gazpacho with almonds and avocado salsa

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  • 1 kg ripe tomatoes

  • 1 red pepper

  • ½ cucumber

  • 4 spring onions

  • 40 g blanched almonds

  • Juice of 3 limes

  • 2 tbsp olive oil

  • 2-3 tsp chipotle paste

  • 2 tsp smoked paprika

  • 1 large, ripe avocado

  • ½ bunch of fresh coriander

  • 1 sachet of VSL#3 per person

Serves 4


Chiptle gazpacho with almonds and avocado salsa



Roughly chop the tomatoes, pepper, cucumber, two of the spring onions and put in a blender or food processor with the lime juice, olive oil, paprika, chipotle paste and half the almonds, and blend until smooth

Step 2)

Pour into a jug and chill for at least 2 hour

Step 3)

To serve, stir in the VSL#3 and mix well, then chop the remaining spring onion, avocado, chilli and coriander and mix with the remaining lime juice.

Step 4)

Pour the soup into four bowls and top with the avocado salsa and reserved almonds


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