Enjoy 3 free meal plans and greater ease in the kitchen today! No payment info needed.

Gazpacho (Chilled Tomato Soup)
marinated chickpeas / avocado toast

Active: 25 minTotal: 55 min
20150727 classic gazpacho nm 007.jpg?ixlib=rails 2.1

Refreshing gazpacho and marinated chickpeas can be made ahead of time and served chilled so you can have this dinner on the table in a matter of minutes!


  • Tomatoes, heirloom preferable - 2 lb
  • Cucumbers, medium - 1
  • Garlic - 1 clove, peeled
  • Oil, olive - 2 Tbsp
  • Vinegar, red wine - 2 tsp
  • Sugar - 1/2 tsp
  • Cumin, ground - 1/4 tsp
  • Red pepper flakes (opt) - 1/2 tsp
Marinated Chickpeas:
  • Mint, fresh - 2 Tbsp, chopped
  • Green onions, green parts only - 1, chopped
  • Lemons - 1, zest and juice
  • Garbanzo beans (14 oz / 397 g can) - 1 can, rinsed and drained
  • Olive oil - 1 Tbsp
  • Cheese, feta - 3 oz, crumbled
Avocado Toast:
  • Sandwich bread - 4 slices
  • Avocados - 2
  • Olive oil - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


  1. Make gazpacho - Roughly chop tomatoes and cucumbers. Combine tomatoes, cucumbers, garlic, olive oil, vinegar, sugar, cumin and red pepper flakes (if using) in a food processor or blender. Pulse until a nearly smooth (we like to stop while it still has a bit of texture). Season with some salt and pepper or add more chili flakes if you would like. Refrigerate for at least 30 minutes so you can serve it chilled. (Can be done up to 3 days ahead)
  2. Mint / Green onions / Lemons - Prep as directed.
  3. Marinate chickpeas - Rinse and drain garbanzo beans. Combine beans with mint, green onions, lemon zest and juice, olive oil and some salt and pepper. (Can be done up to 3 days ahead)


  1. Toss chickpeas to coat in dressing. Crumble feta over top.
  2. Toast bread. Mash avocado in a bowl and season with salt and pepper. Drizzle toast with olive oil and spread mashed avocado over top.
  3. Serve gazpacho chilled with marinated chickpeas and avocado toast on the side. (We like the chickpeas served over the top of the gazpacho too, if you’re craving a bit more texture in the soup.) Enjoy!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More

No payment info required for trial.


This meal has 24 reviews

Made the soup and it was okay but nothing I would make again. Made a croissant, turkey, guacamole sandwich instead, which was great :).

By: Jacob
Posted: Sep 29, 2015
Diet: Original

I love the gazpacho but skipped the other accompanying pieces. Have done the soup several times - and with the heat wave this summer it saved me. Easy and delicious - would add a bred roll and a boiled egg - lunch done!

By: Cecilia
Posted: Sep 20, 2015
Diet: Original

The soup seemed like it was missing something. The salad was 4 stars.

By: Carrie
Posted: Aug 26, 2015
Diet: Original

I said 4. My husband said 3. So we will go with 3.5. Enjoyed this for lunch. Feels very healthy. The olive oil on the toast really made a difference on the avocado toast. Good meal.

By: Peggy
Posted: Aug 09, 2015
Diet: Original

I actually subbed in a watermelon feta gazpacho but made everything else the same. It was sooooo delicious and nutritious and fresh and summery!

By: Emily
Posted: Aug 07, 2015
Diet: Original

I still don't love gazpacho.

By: Jana
Posted: Aug 05, 2015
Diet: Original