IllustrationIllustration – not a dish we made, so it may look a little different. Photo: E4024, CC BY-SA 3.0, Wikimedia Commons.
Gazpacho with roasted chickpeas
Spanish cold tomato soup – for the hottest summer day. The chickpeas make it filling.
⏱ 20 min · serves 3 · European · Not spicy at all
Per serving, out of 3. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: none of the 14 EU allergens
Ingredients (serves 3)
- Tomato800 g
- Cucumber300 g
- Bell pepper200 g
- Onion40 g
- Olive oil20 g
- Chickpeas, cooked / tinned240 g
Also: Garlic, vinegar, smoked paprika, basil, salt
Method
- Get ready: wash the veg. Set aside a piece of cucumber and pepper (about 50 g) for garnish and cut them into small cubes.
- Roughly chop the tomatoes (800 g), the rest of the cucumber and pepper, the onion (40 g) and 1 garlic clove.
- Blend with half the oil (10 g) and 1–2 tbsp vinegar until smooth. Salt lightly and put in the fridge.
- Drain the chickpeas (240 g) and pat them dry with kitchen paper.
- Heat the rest of the oil (10 g) in a frying pan over medium heat. Toast the chickpeas with smoked paprika for 8 min, until crispy.
- Ladle out the cold soup and top with the diced veg, chickpeas and basil.
Tips
- Tastiest with ripe summer tomatoes. In winter – better pick another soup.
- Chill for at least an hour – a cold soup shows off its flavour better.
- Want it hotter? A pinch of chilli in the blender.
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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.