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Print Recipe
A Thick Cold Soup "Gazpacho" with Chickpeas Recipe
Very fresh and tasty.
Instructions
  1. Chickpeas to washed. Fill with water and leave overnight to swell. Water drain, pour a new, bring to a boil, reduce heat and cook for 50 minutes, cool.
    Chickpeas to washed. Fill with water and leave overnight to swell. Water drain, pour a new, bring to a boil, reduce heat and cook for 50 minutes, cool.
  2. All vegetables wash, peel cucumbers from the skin (and remove large seeds, if any), cut into cubes.
    All vegetables wash, peel cucumbers from the skin (and remove large seeds, if any), cut into cubes.
  3. Also cut tomatoes.
    Also cut tomatoes.
  4. Finely chop celery, add to the tomatoes with the cucumber.
    Finely chop celery, add to the tomatoes with the cucumber.
  5. Cut 3 feathers green onion, add chickpeas and onion to the rest of the vegetables.
    Cut 3 feathers green onion, add chickpeas and onion to the rest of the vegetables.
  6. Clean 2 cloves of garlic, finely chop,same act with anchovies - if you decide to add.
    Clean 2 cloves of garlic, finely chop,same act with anchovies - if you decide to add.
  7. Finely chop half a red onion, add all to saucepan.
    Finely chop half a red onion, add all to saucepan.
  8. Squeeze in a saucepan juice of half a lemon.
    Squeeze in a saucepan juice of half a lemon.
  9. Fill all tomato juice, salt, pepper to taste, and let it brew for 3-4 hours in the refrigerator.
    Fill all tomato juice, salt, pepper to taste, and let it brew for 3-4 hours in the refrigerator.
  10. Before serving, lubricate the edges of the glasses with lemon juice, lower the glass on the sugar. Carefully fill the cups of the soup, decorate with celery and lemon, and serve.
    Before serving, lubricate the edges of the glasses with lemon juice, lower the glass on the sugar. Carefully fill the cups of the soup, decorate with celery and lemon, and serve.

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