Cold Cucumber Avocado Soup with Roasted Chickpeas

Name: Cold Cucumber Avocado Soup with Roasted Chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Orientalische Küche
Ingredients: 2 cucumbers; 400 g chickpeas; 2 avocados; 2 tsp salt; 125 ml tahini; 0.5 tsp pepper; 1 lemon; 1 tsp cayenne pepper; 2 garlic cloves; 1.5 tsp paprika powder; 15 g basil; 2 tbsp oil; 15 g parsley; 15 g dill; 2 tbsp vegan natural yogurt

4 servings

Buy all ingredients right below the recipe

Ingredients

2 cucumbers
400 g chickpeas
2 avocados
2 tsp salt
125 ml tahini
0.5 tsp pepper
1 lemon
1 tsp cayenne pepper
2 garlic cloves
1.5 tsp paprika powder
15 g basil
2 tbsp oil
15 g parsley
15 g dill
2 tbsp vegan natural yogurt

Preparation

1
Preheat the oven to 220 °C.
2
Drain the chickpeas, mix them in a bowl with the spices and oil, and spread them evenly on a baking sheet.
3
Bake the chickpeas in the oven for about 20 minutes until golden brown. Turn them occasionally.
4
Meanwhile, put all ingredients into a blender and blend until smooth. Add water and plant-based yogurt and season the soup to taste.
5
Garnish the cold soup with the roasted chickpeas, plant-based yogurt, a drizzle of oil, and fresh herbs.

Knuspr-Küche

It's best to serve these toasts immediately, while the cheese is still wonderfully melted and the pears are warm. A glass of chilled white wine pairs perfectly!