CHILLED CUCUMBER-CHICKPEA SOUP

 

  • Cooking Time:
  • Servings: 4 to 6
  • Preparation Time: 25 minutes

Ingredients

  • 1 recipe Coriander Paprika Spice Rub
  • 1/2 lb. peeled and deveined cooked cocktail shrimp, chopped
  • 2 medium cucumbers
  • 1 15-oz. can chickpeas (garbanzo beans) rinsed and drained
  • 1.2 cup tahini (sesame seed paste)
  • 1/4 cup packed fresh mint leaves
  • 2 T. lemon juice
  • 1 T. olive oil
  • 1 T. honey
  • 2 cloves garlic, smashed
  • 1 1/2 tsp. ground coriander
  • 1/4 tsp. cayenne pepper
  • 3 cups ice cubes
  • 1/2 cup cherry tomatoes, halved
  • 4 green onions, thinly sliced

Directions

  • In a small bowl combine 1 tsp. ground coriander, 1/2 tsp. paprika, 1/4 tsp. salt, and 1/4 tsp. ground black pepper.
  • In medium bowl toss shrimp with spice rub;set aside.
  • Thinly slice cucumbers to measure 1/3 cup; set aside. Peel, seed, and cut up remaining cucumbers.
  • In blender combine cup up cucumbers, chickpeas, tahini, mint, lemon juice, olive oil, honey, garlic, coriander, cayenne, salt and pepper.
  • Cover; blend until smooth, scraping sides as needed.
  • Just before serving, with motor running, add ice cubes, a few at a time, through lid opening until smooth and thickened(blender will be full)
  • Pour into bowls. Top soup with shrimp, sliced cucumber, tomatoes, and green onions

Notes

Categories: Beans  Misc. Soup/Stew  Soup  Soup  Vegetable 
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