Cold Tomato and Chickpea Soup

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Cold Tomato and Chickpea Soup
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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 Yogurt (0.1% fat)
1 garlic
1 teaspoon Cumin (ground)
2 tablespoons lemon juice
salt
peppers (from the mill)
Tabasco sauce
1 tablespoon minced Thai basil
1 tablespoon minced mint
1 tablespoon minced cilantro
50 grams Cashews
3 tablespoons Vegetable broth
2 tablespoons sesame oil
How healthy are the main ingredients?
chickpeastomatoCashewsesame oilmintgarlic

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.