Cold Tomato and Chickpea Soup

0
Average: 0 (0 votes)
(0 votes)
Cold Tomato and Chickpea Soup
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation

Ingredients

for
4
Ingredients
1 can
Chickpeas (Drained, 240 grams)
1 small can
peeled Tomatoes (450 grams)
100 grams
1
1 teaspoon
Cumin seeds (ground)
2 tablespoons
Pepper (from the mill)
drop
1 tablespoon
minced Thai basil
1 tablespoon
minced Mint
1 tablespoon
50 grams
3 tablespoons
2 tablespoons

Preparation steps

1.

Purée together the drained chickpeas, tomato and yogurt.

2.

Peel garlic and squeeze through a garlic press. Mix together the garlic, cumin, 1 tablespoon of lemon juice and 125 ml (approximately 4 ounces) of water. Season with salt, pepper and tabasco and refrigerate.

3.

Purée the herbs finely along with the cashew nuts, sesame oil vegetable broth and remaining lemon juice.

4.

To serve, distribute the cooled chickpea soup in bowls, add 1 tablespoon of pesto to each and serve garnished as desired with cilantro.