Cacao meets savoury in this quick and easy Mexican inspired gazpacho, that's perfect for light summer lunches or evening meals

Makes: 2 servings

Gazpacho Gazpacho

500g tomato pasata
1 red pepper, deseeded
2 tbsp. CHOC Chick cacao powder
1 tbsp. CHOC Chick cacao butter, (12 beans) melted
Handful of ice
1 clove of garlic
½ lime, juiced
Chilli flakes, to taste
Salt, to taste


Ripe avocado
Fresh cherry tomatoes
Red onion

Gazpacho Gazpacho

Put all of the ingredients for the gazpacho into a blender and blend until smooth. Taste and add more chilli/salt if needed.

Pour into a large bowl and place into the fridge to chill.

When ready to serve, top with ripe avocado, fresh cherry tomatoes and red onion.

Vegan | Gluten free | Dairy free

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