Cucumber Basil Gazpacho

Name: Cucumber Basil Gazpacho
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 1/2 TEASPOON Chilli powder; 1/2 TEASPOON Sweet peppers; 7-10 Tbsp Salt; 175 g Spring onions; 2–3 Garlic cloves; 1 (approx. 450 g) Cucumber; 1 Avocado; 6 Stem(s) Basil; 2 Shallots; 100 ml Lime juice; 7-10 Tbsp Pepper; 1 pinch Sugar; 150 g Greek yogurt; 2 TABLESPOONS Olive oil; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
1/2 TEASPOON Chilli powder
1/2 TEASPOON Sweet peppers
7-10 Tbsp Salt
175 g Spring onions
2–3 Garlic cloves
1 (approx. 450 g) Cucumber
1 Avocado
6 Stem(s) Basil
2 Shallots
100 ml Lime juice
7-10 Tbsp Pepper
1 pinch Sugar
150 g Greek yogurt
2 TABLESPOONS Olive oil
baking paper

Directions

1
Pour the chickpeas into a sieve, rinse, drain well and then dab dry. Mix chick peas, chilli, paprika and 1 teaspoon salt well. Distribute on a baking tray lined with baking paper.
2
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes. Take out and let cool down.
3
Clean and wash spring onions and cut into fine rings. Peel garlic and chop roughly. Wash, clean and chop the cucumber. Cut avocado in half, remove core, remove flesh from skin and dice coarsely.
4
Wash basil, shake dry, pluck leaves from the stems and cut coarsely. Peel and finely dice the shallots.
5
Put spring onions, except for 1 tbsp. for garnishing, avocado, cucumber, shallots, lime juice, basil, except for a little for garnishing, and garlic in a large bowl or blender. Add 500 ml water and puree finely.
6
Season to taste with salt, pepper and sugar. Stir yoghurt until smooth.
7
Arrange the soup in bowls, drizzle with olive oil. Add a dash of yoghurt, sprinkle with pepper, spring onions, basil and some peas. Add the remaining peas.