Chilled Cucumber-Chickpea Soup

Chilled Cucumber-Chickpea Soup + enlarge image
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5 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
25 mins
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Chilled Cucumber-Chickpea Soup

Ingredients
1
recipe Coriander Paprika Spice Rub, see below
1/2
pound peeled and deveined cooked cocktail shrimp, chopped
2
medium cucumbers
1
15 ounce can chickpeas (garbanzo beans), rinsed and drained
1/4
cup tahini (sesame seed paste)
1/4
cup packed fresh mint leaves
2
tablespoons lemon juice
1
tablespoon olive oil
1
tablespoon honey
2
cloves garlic, smashed
1 1/2
teaspoons ground coriander
1/4
teaspoon 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

Ingredients

1
teaspoon ground coriander
1/2
teaspoon paprika
1/4
teaspoon salt
1/4
teaspoon ground black pepper

Directions

  1. In small bowl combine coriander, paprika, salt, and pepper.

Nutrition Facts

(Chilled Cucumber-Chickpea Soup)
    Per serving:
  • 357 kcal cal.,
  • 14 g fat
  • (2 g sat. fat,
  • 5 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 111 mg chol.,
  • 752 mg sodium,
  • 41 g carb.,
  • 7 g fiber,
  • 13 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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