Gluten-Free Gazpacho And Crispy Chickpeas Recipe : Spain is the original home of gazpacho, a form of chilly soup. A classic gazpacho is made with bell peppers, cucumbers, and tomatoes, but some chefs stretch the definition so much that you may find so-called gazpachos created from fruit that can even be served as dessert. This is also the case with this gazpacho dish from recipe creator Deniz Vergara, despite the fact that, unlike most soup variations, it is not thickened with bread crumbs. Rather, the liquid from the chickpeas aids in emulsifying and thickening the soup. This, according to her, “replaces the need to [use] stale bread, making this recipe gluten-free.”
Gluten-Free Gazpacho And Crispy Chickpeas Recipe
Ingredients
- 1 red bell pepper, seeded and roughly chopped
- 1 English cucumber, peeled and roughly chopped
- 1 pound Roma tomatoes, cored and roughly chopped
- 1 shallot, roughly chopped
- 2 tablespoons red wine vinegar
- ¼ teaspoon freshly ground black pepper
- 1 ½ teaspoon sea salt, divided
- 1 (15 ounce) can of chickpeas
- 5 tablespoons extra virgin olive oil, divided
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
Directions
With ⅓ cup of the liquid reserved, drain the chickpeas.
In a blender or food processor, combine the tomatoes, cucumber, bell pepper, shallot, vinegar, black pepper, ¼ cup chickpeas, ⅓ cup chickpea liquid, and 1 ¼ teaspoon salt. Purée until smooth.
Continue blending while gradually adding ¼ cup of olive oil into the blender.
Cool the gazpacho for a duration of 1 to 8 hours.
Set the oven’s temperature to 350°F.
Using a paper towel, pat the leftover chickpeas dry. Then, pour the remaining oil over them and mix in the remaining salt, paprika, and cumin.
After 20 minutes of baking, let the chickpeas cool.
Serve the gazpacho chilled, garnished with crispy chickpeas, feta, and olives.
You can add more oil to the gazpacho if you’d like.
Nutrition
- Calories per Serving 232
- Total Fat 13.3 g
- Saturated Fat 1.8 g
- Trans Fat 0.0 g
- Cholesterol 0.0 mg
- Total Carbohydrates 24.0 g
- Dietary Fiber 6.4 g
- Total Sugars 7.3 g
- Sodium 564.7 mg
- Protein 6.5 g
Garnish the gazpacho
Remove the gazpacho from the fridge and sprinkle the chickpeas on top just before serving. If using feta crumbles, add them along with the olives. It can also be drizzled with additional olive oil.
If you do not plan to eat all of the gazpacho at once, it can be frozen or kept in the refrigerator for up to a week. “You may have to use an immersion blender, blender, or food processor to emulsify it again as it can separate,” says Vergara in the latter scenario. Moreover, you ought to keep the leftover chickpeas in a different place. Use only ⅓ of the roasted chickpeas if you plan to have the soup in a single bowl on the day it is prepared, and store the remaining portion in an airtight container in the refrigerator.
