Best Garbanzo Gazpacho Recipes

SO-EASY GAZPACHO

So-Easy Gazpacho image

My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. -Lorna Sirtoli, Cortland, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

2 cups tomato juice
4 medium tomatoes, peeled and finely chopped
1/2 cup chopped seeded peeled cucumber
1/3 cup finely chopped onion
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.

Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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.