Advertisement

Ingredients

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.

Recipe from Good Food magazine, June 2019

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.9 ratings
Advertisement
Advertisement
Advertisement