Chickpea And Tomato Gazpacho
If you are looking for a recipe for a chilled soup, try this super-delicious chilled chickpea and tomato gazpacho served with an avocado salsa. It is easy and relatively quick to make – you just need to leave it to “mature” for a while once you’ve made it.
I have cooked a lot of buffet-style lunches in my job as a cook and this cold chickpea and tomato gazpacho soup is always popular whenever I serve it.
Apart from being mega-tasty, it is also a healthy soup!
Chickpeas are high in saponins which help lower cholesterol. They are also rich in something called fructo-oligosaccharides which feed the immune system-boosting probiotic bacteria in the gut.
Avocados are rich in Vitamin E and heart-healthy monounsaturated fat.
Red chillies contain high levels of beta-carotene, a powerful antioxidant, and also contain vitamin A, E and C, dietary fibre, potassium and iron.
And on and on the list of the health benefits goes…
For the chickpea and tomato gazpacho:
400g (14oz) tin/can of cooked chickpeas – I buy an organic variety - rinsed
400g (14oz) tin/can of chopped tomatoes
125ml (4floz, just over ½ cup) natural Greek-style yogurt
2 garlic cloves, crushed
1 heaped teaspoon ground cumin
1 heaped teaspoon finely grated ginger
1 red chilli, deseeded and finely chopped
1 tablespoon lemon juice
2 tablespoons olive oil
½ teaspoon salt and some black pepper
For the avocado salsa:
1 ripe avocado
½ medium red onion, finely chopped
1 tablespoon finely chopped fresh mint
1 tablespoon lemon juice
1 tablespoon olive oil
A pinch of salt and black pepper
Extra yogurt for serving (optional)
1. Place all the ingredients for the soup in a food processor or blender and pulse to a smooth purée. Transfer to a pitcher and gradually add some cold water to adjust the soup’s thickness to a consistency you are happy with – I like this soup to be quite thick.
2. Check the seasoning to see if you want to add any more salt and/or pepper. Cover and refrigerate for at least 30 minutes to allow flavours to blend.
3. Halve, de-stone, peel and dice the avocado - mix with all the other ingredients for the salsa.
Serve the soup in cups, or glasses - with a dollop of yoghurt (if you are using it) and a dollop of salsa on top.
PS! I also have a recipe for a traditional gazpacho soup that I was give by a kind Spanish man - Traditional Spanish Gazpacho.
“So long as you have food in your mouth, you have solved all questions for the time being.” Franz Kafka
Get delicious and nutritious tips and tidbits in my monthly Newsletter. You will get time-saving cooking tips, ideas for how to make your diet more nutritious and flavourful recipes.
Subscribe today and you will get an instant download to my Ebook “A Tasty Way to Salsa, Dips & Sauces” which includes new recipes which are exclusive to this Ebook and not on my website.
Click on Tasty & Healthy Nuggets to subscribe..
Useful Information
Recipes
Additionals
A Tasty & Easy Way to Healthy Eating
This ebook is filled with a combination of healthy ingredients, lots of flavour and a quick way from stove to plate. A combination to make it as easy and tasty as possible for you to have a healthy diet.