Every once in a while I put recipes on my meal plan that I KNOW I’ll hate.
Anything with beets or mushrooms or fennel. Gazpacho. (But never celery. NEVER. EVER. CELERY.)
Why do I do this?
Maybe I like a challenge. Maybe I’m crazy. Who can say really? (Don’t ask my husband, though. He will definitely have opinions.)
And eevvveerryyyy once in a blue moon I surprise myself and end up loving something that I’m sure I’ll despise. (<– yup, that. That’s why I do it.)
Which is exactly how I ended up here posting this COLD SOUP, which absolutely blew my mind.
Normally cold soup sends chills of disgust down my spine, but somehow someway I convinced myself to make this and I will never be the same. In the best way.
Imagine if you took the best hummus, thinned it out a bit, and then topped it with the freshest heirloom tomato salsa.
Yep, that’s this.
It comes together quick snap and is so incredibly simple, yet so incredibly delicious. That being said, I have to warn you that because this is so bare bones it will only be as good as the ingredients you put in it. I cooked my chickpeas from scratch and it really makes the difference. Of course, that adds time to the recipe, but it is 99% hands off and you can get it done on a weekend (what will you be doing anyway, #quarantinelife) and then throw the soup together in less than 10 minutes on a weeknight. BAM. Love it. Making it again this weekend.
- 2 cups chopped heirloom tomatoes
- 2 cups chopped cucumber
- ½ cup red onion
- 3 tbsp olive oil, divided
- salt and black pepper, to taste
- 3 cups cooked or canned chickpeas
- 3 tbsp lemon juice
- ¼ tsp ground cumin
- 2 garlic cloves
- ¼ cup tahini
- In a large bowl, combine the tomatoes, cucumbers, red onion, 2 tbsp of the olive oil, salt and black pepper. Season to taste and set aside.
- In a high-powered blender, combine the chickpeas, lemon juice, 1 tbsp olive oil, cumin, garlic, tahini, salt, and black pepper. Gradually add 1 cup of water and blend until smooth until it is smooth and thin enough to be pourable. Season to taste with lemon juice, salt, and black pepper.
- Pour into serving bowls and top with the tomato salsa.