Creamy Chickpea Gazpacho Recipes

CREAMY GAZPACHO

Creamy Gazpacho image

Provided by Kelsey Nixon

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cups white bread, preferably day-old (or toasted), crusts removed and torn
2 pounds ripe tomatoes, cored, seeded (reserve the seeds and tomato juice) and flesh roughly chopped
2 cloves garlic, grated
1 English cucumber, roughly chopped
1 small jalapeno, seeded and minced
1 red bell pepper, seeded and roughly chopped
1 yellow bell pepper, seeded and roughly chopped
1 large shallot, roughly chopped
1/4 cup sherry vinegar
2/3 cup extra-virgin olive oil, plus additional for serving
Kosher salt and freshly cracked black pepper

Steps:

Place the bread in a large bowl. Pour the reserved tomato juice over the stale bread and set it aside for at least 10 minutes. Not only will this soften the bread, but also infuse it with the tomato flavor.
In a food processor or a powerful blender, add all of the chopped vegetables. Puree the vegetables until they start to breakdown.
Add the bread and the sherry vinegar to the blender. Turn the blender on and stream in the olive oil. Puree the mixture until smooth. Taste and adjust the seasoning. If the consistency is too thick, add water or more vinegar if you like, to adjust the thickness. Place the gazpacho into the refrigerator to chill for at least 2 hours to allow flavors to marry with one another.
Serve the gazpacho in glasses, like they do in Spain, or you can serve it in bowls if you prefer.
Cook's Notes: To make your gazpacho spicier, add some of the ribs and seeds from the jalapeno. You can adjust the oil and vinegar in this recipe to make it tangier if you like!
Gazpacho gets better the longer that it sits.

CREAMY CHICKPEA GAZPACHO

Creamy Chickpea Gazpacho image

Chickpeas and tahini lend an addicting creaminess to classic gazpacho. Cool, refreshing, and hearty - the perfect summer dinner!

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 13

Ingredients

1 15-ounce can chickpeas (garbanzo beans), drained (only 1/2 cup goes into the soup; you'll roast the rest)
3 tablespoons + 2 teaspoons extra-virgin olive oil (divided)
1 1/2 pounds fresh ripe tomatoes (cored and diced large (I usually use an heirloom mix but other types work just fine too))
1 medium cucumber (peeled and diced large)
1 small shallot (approx. 1 ounce, peeled and roughly minced)
2 medium cloves garlic (peeled and minced)
3 tablespoons freshly squeezed lemon juice
2 tablespoons tahini
1 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Additional smoked paprika (diced cucumber and diced tomato for topping)

Steps:

Preheat oven to 400 degrees Fahrenheit.
Add 1/2 cup of the chickpeas to the pitcher of a blender.
Rinse remaining chickpeas. Spread a couple of paper towels on a rimmed baking sheet and spread chickpeas on top. Gently blot tops of chickpeas with additional paper towels until they're relatively dry. Place the dried chickpeas in a bowl and drizzle with 2 teaspoons olive oil. Sprinkle with a couple of pinches of kosher salt and toss gently until coated with oil and salt. Discard paper towels and pour chickpeas onto baking sheet. Bake until golden and slightly crispy, 25-30 minutes.
While the chickpeas are roasting, make and chill the soup. To the 1/2 cup chickpeas already in the pitcher of the blender, add the remaining ingredients (aside from toppings). Puree until smooth. Taste and add additional salt and pepper if desired.
Place in an airtight container and refrigerate until very cold.
Ladle into bowls and top with cucumber, tomato, roasted chickpeas, and a light sprinkle of smoked paprika. Serve.

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