Chipotle Gazpacho

• ripe tomatoes↗1kg g

  coarsely chopped

• large red pepper↗1

  seedless and coarsely chopped

• cucumber↗½

  sliced

• green onion↗4

  thinly sliced

• small garlic clove↗1

  grated

• blanched almonds↗40g g

  coarsely chopped

• limes↗3

  juiced

• olive oil↗2 tbsp tbsp
• chipotle paste↗2 tsp tsp
• avocado↗1

  diced

• small red chili↗1

  seedless, thinly sliced

• cilantro↗½ small bunch

  thinly sliced

Step-by-step instructions

1. 1

   Place tomatoes, pepper, cucumber, two green onions, garlic, half the almonds, half the lime juice and all the olive oil and chipotle paste into a blender. Blend until almost homogeneous. Pour into a pitcher and chill for at least 2 hrs.

2. 2

   When ready to serve, mix the remaining green onion, avocado, chili and cilantro with the rest of the lime juice. Pour the soup into four bowls and garnish with avocado salsa and the remaining almond.