A Thick Cold Soup “Gazpacho” with Chickpeas Recipe
Very fresh and delicious.
Servings Prep Time
4 5minutes
Cook Time
30minutes
Servings Prep Time
4 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Rinse the chickpeas. Fill with water and leave overnight to swell. Drain the water, pour in a new one, bring to a boil, reduce the heat and cook for 50 minutes, cool.
  2. Wash all vegetables, peel cucumbers (and remove large seeds, if any), cut into cubes.
  3. Also chop the tomatoes.
  4. Finely chop the celery, add it to the tomatoes and cucumber.
  5. Cut 3 green onion feathers, add chickpeas and onions to the rest of the vegetables.
  6. Peel 2 cloves of garlic, finely chop, do the same with anchovies – if you decide to add.
  7. Finely chop half of the red onion, add everything to the saucepan.
  8. Squeeze the juice of half a lemon into a saucepan.
  9. Pour tomato juice over everything, add salt and pepper to taste and let it stand for 3-4 hours in the refrigerator.
  10. Before serving, lubricate the edges of the glasses with lemon juice, lower the glass on sugar. Carefully pour the soup into cups, garnish with celery and lemon and serve.
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