Food is powerful, in that it has the power to transport us to alternate destinations allowing us to experience the vast flavors and cultures of worlds beyond our own. Especially in times of isolation and little travel, food is a source of inspiration and comfort when adventuring to other lands can’t be.
Nothing feels more summer than a cool, refreshing gazpacho. Preferably enjoyed outdoors, on the porch, feet up, the wind blowing. Bright and vibrant herbs paired with hydrating cucumber and creamy tahini create a captivating green soup that’s the perfect amount of healthy while still satiating cravings. The unexpected crunch of crispy chickpeas swirling amongst a golden drizzle of olive oil adds a good kick of heat to round out the flavors. Kids and adults alike will enjoy this fun, not so everyday lunchtime treat. It’s essentially a vacation in a soup!
All you need is a blender, a preheated oven, and 20 minutes. Roast the chickpeas while blending the soup, and by the time they’re crisped to perfection, you’ll be ready to top your gazpacho with them. Add this simple recipe to your collection, and whip it out anytime you need a quick way to impress guests.
We encourage you to switch up the spices and add any other leafy greens you’ve got. Take advantage of summer’s bounty and get creative with lots of different veggies. Bonus points if they happen to come straight from your own garden.
Cucumber Tahini Gazpacho with Crispy Chickpeas
½ cup smooth tahini
½ cup of water
4 tbsps of The Governor Extra Virgin Olive Oil
Juice of 1 lemon
½ cup packed fresh mint leaves
1 cup packed fresh cilantro
2 large English cucumbers, unpeeled + chopped
1 garlic clove, roughly chopped
¼ tsp onion powder
Freshly ground black pepper
1 15 oz can of chickpeas, drained, rinsed + patted dry
1 tbsp The Governor Extra Virgin Olive Oil
- 1/2 tsp ground cumin
1/4 tsp coriander powder
1/2 tsp smoked paprika
1/4 tsp kosher salt
If eating right away, start by making the chickpeas first:
Preheat the oven to 450 F.
On a lined baking sheet, toss the rinsed and dried chickpeas with the olive oil and spices till coated.
Spread the chickpeas evenly over the tray, and roast in the oven for 20 minutes, tossing and rotating half way through. Remove and set aside.
While the chickpeas are roasting, make the gazpacho:
Place all the prepped or chopped ingredients into a blender, and blend until completely smooth.
Taste, then season to your liking with salt and pepper. Blend again. It may take a few minutes, and the occasional pause to scrape down the sides may be in order.
Serve in bowls topped with the crispy chickpeas, and drizzle some additional olive oil over top. Feel free to garnish with leftover herbs.
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