I feel like a bit of an ostrich with her head in the sand at the moment. I’m trying to finish up my yoga teacher training which involves reading, studying, memorizing, planning our community event and assisting classes. I’m also trying to sort out my name change (after 9 years of marriage…lol), fit in appointments with the Midwives, hospital tours, and parenting classes. So sometimes I just lie down and pretend that I don’t have adulting to do.
Ensley gave this recipe to me to try and I have to be honest, I’m still getting used to the idea of chilled soups. My taste buds get confused thinking it should be a smoothie, haha.
This is a great appetizer though and it looks so pretty in little white bowls. The recipe comes from Dishing Up the Dirt. Do yourself a favor and check out their site, the pictures are soooooo stunning. #foodphotographygoals
This soup is so easy, you just blend the ingredients together. The only thing you need a little heat for is the garbanzo beans (chickpeas) and it is well worth turning the oven on for. Seriously, don’t skip this step. I also only used the ice cubes in the soup, I didn’t need any of the extra water. Enjoy!
Chilled Cucumber Tahini Soup
Course Appetizer
Cuisine Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Dishing Up The Dirt
Ingredients
2 medium cucumbers 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
Instructions
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)
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.
Serve soup with chopped fresh herbs, roasted chickpeas and a drizzle of extra virgin olive oil. Enjoy!
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