Cold Chickpea & Vegetable Soup
A hearty, protein rich soup to beat the hot summer days.
2 cups chopped ripe tomatoes, divided
2 cups cucumber, peeled, chopped & divided
1/2 cup red onion, chopped & divided
1/4 cup black olives, pitted & chopped
1/2 cup cilantro, chopped & divided
3 cups chickpeas, cooked or canned
3 tbsp lemon juice
1 tbsp olive oil, plus more for garnishing
1/4 cup tsp ground cumin
1 clove garlic
2 tbsp tahini
1/2 cup feta cheese, crumbled
Salt & freshly ground black pepper to taste
Mix 1 cup tomatoes, 1 cup cucumber, 1/4 cup onion, olives, 1/4 cup parsley in a bowl and season with salt and pepper. Set aside until later.
Place the chickpeas, remaining cucumber, tomato, onion, cilantro, lemon juice, 1 tablespoon olive oil, cumin powder, garlic, tahini, salt and pepper in a food processor. Process until smooth and gradually add water 1/2 cup at a time until desired consistency is reached and soup is thin enough to pour. Taste and adjust seasonings.
Pour soup into bowls. Top with the vegetable mixture, crumbled feta and drizzle with olive oil. Serve.
Adapted from Mark Bittman's recipe.