Chilled Cucumber-Tahini & Herb Soup
By Chef Dishing Up the Dirt
Simple and refreshing, prepared in no time.
Ingredients
- 2 medium cucumbers, peeled and chopped into 1/2 inch chunks
- 1/4 cup tahini
- 2 Tablespoons extra virgin olive oil
- 3 1/2 Tablespoons fresh lemon juice
- 3 cloves of garlic, minced
- 1/4 cup fresh dill +more for garnish
- 1/4 cup fresh basil + more for garnish
- 1/4 cup parsley + more for garnish
- 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt + more to taste
- Sprinkle of black pepper
- 4-6 ice cubes
- 1/4 cup water to thin if necessary
For the Cumin-Spiced Chickpeas
- 1 (15 oz) can chickpeas, rinsed, drained and patted dry
- 2 teaspoons ground cumin
- 1 teaspoon fine sea salt
- 2 Tablespoons olive oil
Overview
Prep Time
15 minutes
Cook Time
20 minutes
Serves
4-6
Instructions
Step 1
Place all the ingredients for the soup (except water) in a high speed blender and whirl away until smooth. Stop to scrape down the sides. If necessary add a little water to help get things moving. Taste test and adjust seasonings as needed (I added more salt and crushed red pepper flakes)
Step 2
Preheat the oven to 425 degrees. Toss chickpeas with cumin, salt and olive oil. Place on a well greased baking sheet and bake until browned and crisp on all sides. About 15-20 minutes. Toss chickpeas halfway through cooking.
Step 3
Serve soup with chopped fresh herbs, roasted chickpeas and a drizzle of extra virgin olive oil. Enjoy!
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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