- Chilled Tomato & Chickpea Soup.jpg (51.87 KiB) Viewed 400 times
Preparation Time: 10 minutes + 4 hours chilling
Cooking time: None
Serves: 2
No nutritional information available.
Ingredients:
- 400g (14oz) ripe tomatoes, halved
- ¼ cucumber, roughly chopped
- ½ red pepper, deseeded and roughly chopped
- 1 garlic clove, minced
- 30g (1oz) cooked chickpeas, rinsed
- 1 tbsp sherry vinegar
- 1 tbsp extra virgin olive oil
- Salt
- Freshly ground black pepper
- 6 cherry tomatoes, halved
Method
1. Put the tomatoes, cucumber, red pepper, garlic, 25g of chickpeas, vinegar and ½ tbsp olive oil into a blender and blitz until smooth. Season with salt and pepper.
2. Pour into a container, cover and chill for at least 4 hours.
3. Add the halved cherry tomatoes, ½ tbsp of olive oil, pesto, salt and pepper into a small bowl and mix.
4. After the soup has chilled, divide it between two bowls, and top with the remaining chickpeas and halved tomatoes.
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