Gazpacho with Crispy Chickpeas Recipe
Gazpacho is chilled Spanish-style tomato soup - perfect for hot weather. Top it with avocado, sour cream, or those Pan-Fried Crispy Chickpeas for a light lunch or dinner.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Soup
Cuisine: Spanish
Keyword: easy soup, summer, vegan recipe
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $6.00
- 1 1/2 pounds Tomatoes, roughly chopped
- 1 medium Cucumber, peeled, roughly chopped
- 1/2 Roasted Red Pepper (from a jar of roasted red peppers in olive oil)
- 3 slices Bread, torn into pieces (roughly 3 ounces)(baguette or sourdough are great, and bread that is a couple days old is ideal)
- 1 teaspoon Minced Garlic
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Red Wine Vinegar
- pinch Crushed Red Pepper, to taste
- Salt and Freshly Ground Black Pepper
For serving (any of these are great):
Combine the tomatoes, cucumber, red pepper, bread, garlic, olive oil, red wine vinegar, and crushed red pepper in a blender. Blend until nearly smooth. Add water if the soup seems thick. Taste and add salt and pepper, as desired.
Refrigerate until ready to serve. Top with any of the recommendations above or set all of them out so that people can customize their bowl!
Calories: 195kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 156mg | Fiber: 3g | Sugar: 6g