Cucumber Tahini Gazpacho
Rated 4.5 stars by 4 users
Servings
4-6
Cook Time
30 minutes
Ingredients
-
½ cup Soom Premium Tahini, well stirred
½ cup water
¼ cup extra-virgin olive oil, plus more for garnish Juice of 1 lemon
1 cup packed fresh basil leaves
1 cup packed fresh cilantro, plus more for garnish
2 large (about 2 lbs.) English cucumbers, unpeeled and roughly chopped
1 small shallot, roughly chopped
1 garlic clove, roughly chopped
Kosher salt
Freshly ground black pepper
1 15 oz. can chickpeas, drained, rinsed, and patted dry
2 tsp extra-virgin olive oil
1 tsp ground cumin
¼ tsp kosher salt
For the gazpacho
For the chickpeas
Directions
For the gazpacho
Place all the ingredients, along with 1 tsp of kosher salt and several grinds of black pepper, in a high-speed blender. Blend until completely smooth, stopping to scrape down the sides of the blender, as needed. Taste and season with additional salt and pepper, as needed.
Transfer the gazpacho to the refrigerator to chill for at least 1 hour and up to 1 day. Taste again and season with additional salt and pepper, as needed, before serving.
For the chickpeas
Place a rack in the middle of the oven and preheat the oven to 450F.
Place the chickpeas on a rimmed sheet pan. Drizzle with olive oil, sprinkled with cumin and salt, and toss well to coat. Spread into an even layer. Roast, tossing halfway through, until crispy and lightly browned in spots, 18 to 20 minutes. Let cool for 5 to 10 minutes.
To serve, divide the gazpacho among bowls and top with the crispy chickpeas.
Garnish with a few cilantro leaves and a drizzle of olive oil.
Make the chickpeas right before serving as they’ll lose their crunch if made too far in advance.
Reprinted with permission from Mediterranean Every Day © 2020 Quarto Publishing Group USA Inc. Text © 2020 Sheela Prakash Photography: Kristin Teig Photography. First Published in 2020 by The Harvard Common Press, an imprint of The Quarto Group.
Dietary Preferences: Vegetarian, Gluten-Free, Vegan, Dairy-Free, Kosher
Seasonality: Summer
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