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SHA Magazine Healthy nutrition
Cool Cucumber Soup Recipe
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July 11, 2019
In summer it is necessary to follow a diet that keeps you hydrated and at the same time, that is healthy. Melanie Waxman, our Nutrition expert, shared this recipe of cool cucumber soup with spicy chickpea garnish that will help you to refresh and hydrate during the warmer months.
[:es]15 minutos[:en]15 minutes[:]
[:es]4-6 personas[:en]4-6 people[:]
Ingredients
For the soup
- 1.5 large cucumbers cut into 1/2 inch chunks
- 1/4 cup tahini
- 1 tablespoon extra virgin olive oil
- 3-4 tablespoons fresh lemon juice
- 1-2 cloves of garlic, minced
- 1/4 cup fresh dill
- 1/4 cup fresh basil
- 1/4 cup parsley
- 1 teaspoon cumin
- 1 teaspoon sea salt
- Black pepper
- 1/4 (15oz) jar of organic chickpeas
- ½-1 cup spring wáter
- 1 tablespoon of finely chopped cilantro for garnish – can use any fresh herbs
For the Cumin-Spiced Chickpeas
- 3/4 (15 oz) jar of organic chickpeas
- 1 teaspoon ground cumin
- Pinch cayenne pepper (optional)
- Pinch chili pepper flakes (optional)
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
Preparation
For the soup
- Place all the ingredients for the soup (except water) into a blender and blend until smooth.
- Add the wáter, a little at a time, to create the desired consistency. It should be smooth and pour off a spoon but not watery.
- Season with the salt and pepper to taste.
- Remove the soup from the blender and place in an airtight container in the fridge until very cold.
For the Cumin-Spiced Chickpeas
- Preheat the oven to 425 F. degrees.
- Rinse, and drain the remaining chickpeas. Pat dry.
- Toss with the cumin, salt, cayenne, chilli peppers, and olive oil.
- Oil a baking sheet and add the chickpeas.
- Bake for about 20-25 minutes until lightly browned and crispy. Toss the chickpeas after about 10 minutes to roast all sides.
- Remove from the oven and place into a bowl.
- Place the soup into individual soup bowls and serve garnished with fresh herbs and the roasted chickpeas.
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