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Chilled Cucumber-Chickpea Soup

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Member since 2008

Serves 4 to 6 | Prep Time 25 minutes | Cook Time


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

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

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