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Outback Storm

Chilled Chilli Tomato Soup with Avocado Lime Salad

Serves 4-6 Print Recipe

Ingredients

  • 1 whole fresh finely chopped of Jalapeno RED
  • 100 mL of Outback Storm (Hot Chilli Tomato & Basil Relish)
  • Salad:

    1 avocado, chopped,

    ½ cucumber, peeled, seeded and finely diced,

    Juice of 2 limes,

    1-teaspoon organic honey,

    2 tablespoons coriander, chopped and

    2 spring onions, sliced.

     

    Soup:

    1½ kg ripe tomatoes, peeled, seeded and chopped,

    2 cloves garlic, crushed,

    ½ red onion, chopped,

    1 red capsicum, diced,

    1 cucumber, peeled, seeded and diced,

     

    Sea salt,

    Freshly ground pepper,

    1-cup tomato juice,

    ¼ cup freshly chopped parsley and

    ¼ cup freshly chopped coriander.

     

Preparation

    Combine salad ingredients and set aside.

     

    Blend together the tomatoes, garlic, Red Jalapeno Chilli, onion, red capsicum, tomato juice and Outback Storm until smooth. Add fresh garden herbs. Season well with salt and ground black pepper. Refrigerate until icy cold.

     

    To assemble, place a round biscuit cutter in the centre of a serving bowl and fill with avocado and lime salad, pressing down firmly with the back of a metal spoon.

    Pour around the chilled gazpacho, and then remove the biscuit cutter.

    Garnish with fresh herbs and serve immediately.