Cucumber-basil gazpacho with chickpeas

Name: Cucumber-basil gazpacho with chickpeas
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 7-10 Tbsp salt, chili powder, sweet paprika, pepper, sugar; 1 (approx. 175 g) small bunch of spring onions; 2–3 Garlic cloves; 1 Cucumber; 6 Stem(s) Basil; 2 Shallots; 60 ml Lime juice; 150 g Greek cream yoghurt; 2 TABLESPOONS good olive oil; baking paper; 1 ripe avocado

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Mm, muy bien! Avocado and a dash of cream yoghurt make the green gazpacho nice and creamy.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
7-10 Tbsp salt, chili powder, sweet paprika, pepper, sugar
1 (approx. 175 g) small bunch of spring onions
2–3 Garlic cloves
1 Cucumber
6 Stem(s) Basil
2 Shallots
60 ml Lime juice
150 g Greek cream yoghurt
2 TABLESPOONS good olive oil
baking paper
1 ripe avocado

Directions

1
For the chickpeas, preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) and line a baking tray with baking paper. Pour the chick peas into a sieve, rinse and drain well. Then dab dry with kitchen paper.
2
Chick peas, 1⁄4-1⁄2 tsp. salt, 1⁄2 tsp. chilli and paprika, mix well. Spread on the baking tray. Bake in the hot oven for 40-45 minutes. Take out and let cool down.
3
Clean, wash and cut the spring onions into rings. Peel and roughly chop the garlic. Wash and chop the cucumber. Wash basil, shake dry, pluck off leaves and chop coarsely. Peel and chop shallots.
4
Cut the avocado in half lengthwise and remove the core. Remove the flesh from the skin and dice roughly.
5
Put spring onions, garlic, cucumber, basil, shallots, avocado and lime juice in a large bowl. 1⁄2 Pour in l cold water and puree everything finely with a hand blender. Season to taste with salt, pepper and 1 pinch of sugar.
6
Chill for at least 30 minutes.
7
Stir yoghurt until smooth. Drizzle gazpacho with olive oil and serve with yoghurt. Sprinkle with some chickpeas. Serve with the rest of the chickpeas.