Chilled Cucumber-Chickpea Soup

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3.5 by 11 people

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Chilled Cucumber-Chickpea Soup

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

Directions

  1. In small bowl combine coriander, paprika, salt, and pepper.
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Nutrition Facts (Chilled Cucumber-Chickpea Soup)

  • Per serving:
  • 357 kcal ,
  • 14 g fat
  • (2 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 111 mg chol. ,
  • 752 mg sodium ,
  • 41 g carb. ,
  • 7 g fiber ,
  • 13 g sugar ,
  • 22 g pro.
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