Moroccan style gazpacho
https://www.coop.co.uk/recipes/moroccan-style-gazpacho
This veggie chilled soup pairs juicy British tomatoes with Moroccan style spices and crispy chickpeas - it makes a refreshing lunch on a hot summer's day
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Feeds
6
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Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 21g
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Ingredients
- 5 tbsp Co-op extra virgin olive oil
- 1 tsp each cumin seeds, ground coriander, ground cinnamon and smoked paprika
- 2 garlic cloves, crushed
- Pinch chilli flakes (optional)
- 1 tbsp Co-op tomato purée
- 2 tbsp sherry vinegar
- 75g white bread, torn
- ½ cucumber, peeled
- 2 x 400g packs Co-op vine ripened tomatoes
- 280g jar grilled peppers in olive oil, drained
- FOR THE TOPPING:
- 400g can chick peas, drained and rinsed
- 2 tbsp Co-op olive oil
- 2 tsp ground cumin
- ¼ tsp ground cinnamon
- ¼ tsp smoked paprika
- 75g Co-op Feta, crumbled
- 6 mint leaves, shredded (optional)
Method
- Heat the oil in a pan over a low heat, fry the spices, garlic, chilli (if using) and tomato purée for 3-4 mins, then set aside
- Drizzle the vinegar over the bread to soak in
- Put the cucumber in a blender with the tomatoes, peppers, spiced oil and bread
- Add 200ml cold water (more if necessary), season, and blend until smooth
- Sieve into a jug. Season, cover, then chill for at least 2 hours
For the topping:
- 30 mins before serving, dry the chick peas on kitchen paper, then toss with the oil and spices
- Fry over a medium-high heat for 8-10 mins, until golden and crisp
- Leave to cool on a plate lined with more paper
- When the soup is chilled, ladle into bowls and serve sprinkled with the chick peas, Feta — and mint, if using
