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 sm can peeled Tomatoes (450 grams)
- 100 grams Yogurt (0.1% fat)
- 1 garlic clove
- 1 tsp Cumin (ground)
- 2 Tbsps lemon juice
- salt
- peppers (from the mill)
- Tabasco sauce
- 1 Tbsp minced Thai basil
- 1 Tbsp minced mint
- 1 Tbsp minced cilantro
- 50 grams Cashews
- 3 Tbsps Vegetable broth
- 2 Tbsps sesame oil
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.
