Gluten-Free Gazpacho And Crispy Chickpeas Recipe

Spanish gazpacho is cold soup. Some chefs make gazpachos from fruit and offer them as dessert, but a typical gazpacho is created with bell peppers, cucumbers, and tomatoes. 

Ingredient

– 1 red bell pepper, seeded and roughly chopped – 1 English cucumber, peeled and roughly chopped – 1 pound Roma tomatoes, cored and roughly chopped – 1 shallot, roughly chopped – 2 tablespoons red wine vinegar – ¼ teaspoon freshly ground black pepper – 1 ½ teaspoon sea salt, divided – 1 (15 ounce) can of chickpea – 5 tablespoons extra virgin olive oil, divided – ¼ teaspoon cumin – ¼ teaspoon smoked paprika

Direction

Once the chickpeas have been drained, set aside half a cup of the liquid.

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Puree tomatoes, cucumber, bell pepper, shallot, vinegar, black pepper, 1 ¼ teaspoon salt, ¼ cup chickpeas, and ⅓ cup chickpea liquid in a blender or food processor until smooth.

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You should continue to keep the blender running while gradually adding half a cup of olive oil.

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For one to eight hours, the gazpacho should be refrigerated.The oven should be preheated at 350 degrees Fahrenheit.

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After drying with a paper towel, sprinkle the unused chickpeas with the remaining oil and combine with the cumin, paprika, and salt.

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Bake the chickpeas for twenty minutes, and then let them cool down before serving.

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Eat cold gazpacho with olives, feta, and crunchy chickpeas.Add oil to gazpacho if desired.

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also see

also see

Tandoori-Style Chicken Lollipop Recipe