Ingredients

• 1  recipe Coriander Paprika Spice Rub, see below
• 1/2  lb. peeled and deveined cooked cocktail shrimp, chopped
• 2  medium cucumbers
• 1  15-oz. can chickpeas (garbanzo beans), rinsed and drained
• 1/4  cup tahini (sesame seed paste)
• 1/4  cup packed fresh mint leaves
• 2  Tbsp. lemon juice
• 1  Tbsp. olive oil
• 1  Tbsp. honey
• 2  cloves garlic, smashed
• 1-1/2  tsp. ground coriander
• 1/4  tsp. cayenne pepper
• 3  cups ice cubes
• 1/2  cup cherry tomatoes, halved
• 4  green onions, cut in 1-inch slivers

Directions

1. Prepare Coriander Paprika Spice Rub. In medium bowl toss shrimp with spice rub; set aside. Thinly slice enough cucumber measure 1/3 cup; set aside. Peel, seed, and cut up remaining cucumbers.

2. In blender, combine cut-up cucumbers, chickpeas, tahini, mint, lemon juice, olive oil, honey, garlic, coriander, cayenne, and 1/4 teaspoon each salt and black pepper. Cover; blend until smooth, scraping sides as needed.

3. Just before serving, with motor running, add ice cubes, a few at a time, through lid opening until smooth and thickened (blender will be full). Pour into bowls. Top soup with shrimp, sliced cucumber, tomatoes, and green onions. Makes 4 to 6 servings.

Coriander-Paprika Spice Rub: In small bowl combine 1 tsp. ground coriander, 1/2 tsp. paprika, 1/4 tsp. salt, and 1/4 tsp. ground black pepper.