Gazpacho (Chilled Tomato Soup)
marinated chickpeas / avocado toast

Name: Gazpacho (Chilled Tomato Soup)
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 lb Tomatoes, heirloom preferable; 1 Cucumbers, medium; 1 clove Garlic, peeled; 2 Tbsp Oil, olive; 2 tsp Vinegar, red wine; 1/2 tsp Sugar; 1/4 tsp Cumin, ground; 1/2 tsp Red pepper flakes (opt); 2 Tbsp Mint, fresh, chopped; 1 Green onions, green parts only; chopped; 1 Lemons, zest and juice; 1 can Beans, garbanzo (14 oz / 397 g), rinsed and drained; 1 Tbsp Oil, olive; 3 oz Cheese, feta, crumbled; 4 slices Sandwich bread; 2 Avocados; 2 tsp Oil, olive

Active: 25 min Total: 55 min

Original GF Paleo Vegetarian

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!

Ingredients

Metric

Servings:

Gazpacho:

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 - 1 , green parts only; chopped
Lemons - 1 , zest and juice
Beans, garbanzo (14 oz / 397 g) - 1 can , rinsed and drained
Oil, olive - 1 Tbsp
Cheese, feta - 3 oz , crumbled

Avocado Toast:

Sandwich bread - 4 slices
Avocados - 2
Oil, olive - 2 tsp

Prep

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)
Mint / Green onions / Lemons - Prep as directed.
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)

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Make

Toss chickpeas to coat in dressing. Crumble feta over top.
Toast bread. Mash avocado in a bowl and season with salt and pepper. Drizzle toast with olive oil and spread mashed avocado over top.
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!

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