Chilled Cucumber-Tahini & Herb Soup
Ingredients
- 2 medium cucumbers peeled and chopped into 1/2 inch chunks
- 1/4 cup tahini
- 2 Tablespoons extra virgin olive oil
- 3 1/2 Tablespoons fresh lemon juice
- 3 cloves garlic minced
- 1/4 cup fresh dill +more for garnish
- 1/4 cup fresh basil + more for garnish
- 1/4 cup parsley + more for garnish
- 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt + more to taste
- Sprinkle black pepper
- 4-6 ice cubes
- 1/4 cup water to thin if necessary
- 1 (15 oz) can chickpeas rinsed, drained and patted dry
- 2 teaspoons ground cumin
- 1 teaspoon fine sea salt
- 2 Tablespoons olive oil
Instructions
- Place all the ingredients for the soup (except water) in a high speed blender and whirl away until smooth. Stop to scrape down the sides. If necessary add a little water to help get things moving. Taste test and adjust seasonings as needed (I added more salt and crushed red pepper flakes)
- Preheat the oven to 400°F (200°C). Toss chickpeas with cumin and salt, then roast for 20-25 minutes, or until crispy.
- Preheat the oven to 400°F (200°C). Toss chickpeas with cumin and salt, then roast for 20-25 minutes, or until crispy.
