Gazpacho with Chickpeas Recipe

Ingredients

• 1 large cucumber, peeled and seeded
• 1 red bell pepper, seeded and chopped
• 4 tomatoes, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 2 cups tomato juice
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (15 oz) chickpeas, drained and rinsed

Instructions

1. In a blender or food processor, combine the cucumber, red bell pepper, tomatoes, red onion, and garlic. Process until the vegetables are finely chopped.
2. Add the tomato juice, red wine vinegar, olive oil, salt, and black pepper. Process until the mixture is smooth.
3. Transfer the mixture to a large bowl. Stir in the chickpeas.
4. Cover the bowl and refrigerate for at least 30 minutes, or until the soup is chilled.
5. Serve the gazpacho with chickpeas in chilled bowls.

Verdict

This gazpacho with chickpeas recipe is simple, healthy, and delicious. The refreshing soup is perfect for a hot summer day, and the addition of chickpeas adds protein and fiber to the dish.

Serving Suggestions

Serve the gazpacho with chickpeas with a side of crusty bread or lightly toasted pita chips. You can also garnish each bowl with fresh herbs like parsley or cilantro, or a drizzle of extra virgin olive oil.