How To Make Chickpea Gazpacho

A twist on the chilled tomato-based soup from Andalucia, this version uses chickpeas to make it more filling.

Ingredients

• 3 large plum tomatoes, diced
• ½ cucumber, peeled and diced
• 200g chickpeas, drained and rinsed
• 1 spring onion, chopped
• ¼ red onion, finely chopped
• ½ red or yellow pepper, chopped
• Fresh parsley
• ¼ lemon, juiced
• ½ clove garlic, crushed
• 500ml tomato juice
• Salt and pepper to season
• Tabasco sauce to season

Method:

1. In a large glass bowl, combine all the ingredients.
2. Stir until mixed well.
3. Chill in the refrigerator for at least 2 hours before serving.
4. Season with salt and freshly ground pepper.
5. Add a dash of tabasco sauce (or other hot pepper sauce).

This recipe creates five portions, so you can refrigerate it and enjoy throughout the week.