Chipotle Gazpacho Soup -- Trendsetter For Hot Summers

Name: Chipotle Gazpacho Soup -- Trendsetter For Hot Summers
Total time: 1200 s
Yield: 2 Bowls
Cuisine: Indian
Ingredients: 500 gms red & ripe tomatoes 🍅🍅; 1/2 red pepper; 1/4 cucumber🥒; 1-2 tbsp ripe Avocado pieces; 2 spring onions, finely chopped 🧅; 1 garlic clove, chopped 🧄; 10 blanched almonds flakes; Juice of 1 lime 🍋; 1 tsp chipotle paste; 1 tbsp olive oil; Salt to taste; 1 tbsp ripe Avocado 🥑🥑pieces; 1 red chilli,chopped 🌶🌶; A few sprigs of coriander, finely chopped

Bina Samir Telivala @Bina_Samir

#ID
#trendsetters
#Mission4
#post2

Gazpacho originated in Andalusia in Spain & it is widely eaten in Spain & Portugal especially during summer as it is refreshing & cool .

While the classic Gazpacho is made using happy & fresh tomatoes ,cucumber ,peppers & onions , the modern variations include strawberries, Avocado, parsley, & even meat stock & sea - food . It is often eaten outdoors to enjoy the coolness & fresh flavors.

Gazpacho is a versatile dish which can be served as a soup or even a salad ( a liquid salad) as some Spanish books suggest. The humble ingredients like tomatoes, olive oil, bread, garlic & vinegar form the foundation of Gazpacho, creating a dish that can be enjoyed by both the rich & the common folk.

Gazpacho ,has become famous worldwide with its vibrant colors & flavors. It is also culinary Ambassador of Spain of sorts in Spain delighting tastebuds with it's cool & invigorating properties.

In Jndia , the trend is to eat a bowl of piping hot soup in winter , cold soups are generally avoided. Very few restaurants serve cold soups . But in recent years , cold soups are gaining popularity . India experiences intense heat & cold soups are best options to remain cool & hydrated. It is light & refreshing & due to global influences ,Gazpacho is being adapted with Indian Ingredients.

Now let us move on to the recipe ,which is really delicious & just 1 bowl won't be enough.......

Cooksnap
@Rachel

#ID
#trendsetters
#Mission4
#post2

Gazpacho originated in Andalusia in Spain & it is widely eaten in Spain & Portugal especially during summer as it is refreshing & cool .

Gazpacho ,has become famous worldwide with its vibrant colors & flavors. It is also culinary Ambassador of Spain of sorts in Spain delighting tastebuds with it's cool & invigorating properties.

Now let us move on to the recipe ,which is really delicious & just 1 bowl won't be enough.......

Cooksnap
@Rachel

Bina Samir Telivala @Bina_Samir

#ID
#trendsetters
#Mission4
#post2

Gazpacho originated in Andalusia in Spain & it is widely eaten in Spain & Portugal especially during summer as it is refreshing & cool .

Gazpacho ,has become famous worldwide with its vibrant colors & flavors. It is also culinary Ambassador of Spain of sorts in Spain delighting tastebuds with it's cool & invigorating properties.

Now let us move on to the recipe ,which is really delicious & just 1 bowl won't be enough.......

Cooksnap
@Rachel

#ID
#trendsetters
#Mission4
#post2

Gazpacho originated in Andalusia in Spain & it is widely eaten in Spain & Portugal especially during summer as it is refreshing & cool .

Gazpacho ,has become famous worldwide with its vibrant colors & flavors. It is also culinary Ambassador of Spain of sorts in Spain delighting tastebuds with it's cool & invigorating properties.

Now let us move on to the recipe ,which is really delicious & just 1 bowl won't be enough.......

Cooksnap
@Rachel

Saved

Ingredients

No Cook, 20 mins prep

2 Bowls

500 gmsred & ripe tomatoes 🍅🍅
1/2red pepper
1/4cucumber🥒
1-2 tbspripe Avocado pieces
2spring onions, finely chopped 🧅
1garlic clove, chopped 🧄
10blanched almonds flakes
Juice of 1 lime 🍋
1 tspchipotle paste
1 tbspolive oil
Salt to taste
For topping 👇
1 tbspripe Avocado 🥑🥑pieces
1red chilli,chopped 🌶🌶
A fewsprigs of coriander, finely chopped

Saved

Steps

No Cook, 20 mins prep

1

Collect all the ingredients.
2

Take chopped tomatoes, cucumber, red pepper, 1 spring onion, 1/2 the almonds, 1/2 a lime, salt & garlic.Whizz till coarse. Add chipotle paste, olive oil, whizz in a blender till almost smooth. Pour in a bowl or jug & chill for at least 2 hours.
3

When ready to eat,add remaining spring onions, 1 tbsp Avocado, red chilli & coriander. Ladle the soup into 2 bowls.Top it up with remaining Avocado & blanched almond flakes.
4

Note : All Gazpachos have to be chilled only & not iced.So chilling it for 2 hours is more than enough.
5

And remember Gazpacho can keep for upto 3 days in a refrigerator in an airtight container..... its flavor only gets better.