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
- 1kg ripe tomatoesroughly chopped
- 1 large red pepperdeseeded and roughly chopped
- ½ cucumbersliced
- 4 spring onionsfinely sliced
- 1 small garlic clovegrated
- 40g blanched almondsroughly chopped
- 3 limesjuiced
- 2 tbsp olive oil
- 2 tsp chipotle paste
- 1 large, ripe avocadocubed
- 1 small red chillideseeded and finely chopped
- ½ small bunch corianderfinely chopped
Nutrition: Per serving
- kcal277
- fat21g
- saturates3g
- carbs12g
- sugars11g
- fibre6g
- protein6g
- salt0.1g
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.
