Garden salmon salad
Choose a lighter lunch with this easy, no-cook salmon salad packed with courgettes, peas, pea shoots and radishes. It's healthy and takes just 15 minutes to prepare
Chipotle gazpacho
- Preparation and cooking time
- Prep:
- Plus 2 hrs chilling; no cook
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1kg ripe tomatoes, roughly chopped
- 1 large red pepper, deseeded and roughly chopped
- ½ 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
- ½ small bunch coriander, finely chopped
Method
- STEP 1
Put 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 2
When 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.
