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Ingredients
| raw shrimp: 1 lb |
| cucumbers: 2 |
| garbanzo beans: 15 oz |
| dried sesame seeds: 1/4 cup |
| mint leaves (whole): 1/4 cup |
| lemon juice: 2 tsp |
| olive oil: 1 tsp |
| honey: 1 tsp |
| garlic: 2 cloves |
| cayenne pepper: 1/4 tsp |
Chilled cucumber-chickpea soup
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
1. Prepare Coriander Paprika Spice Rub. In medium bowl toss shrimp with spice rub; set aside. Thinly slice enough cucumber measure 1/3 cup; set aside. Peel, seed, and cut up remaining cucumbers.
2. In blender, combine cut-up cucumbers, chickpeas, tahini, mint, lemon juice, olive oil, honey, garlic, coriander, cayenne, and 1/4 teaspoon each salt and black pepper. Cover; blend until smooth, scraping sides as needed.
3. Just before serving, with motor running, add ice cubes, a few at a time, through lid opening until smooth and thickened (blender will be full). Pour into bowls. Top soup with shrimp, sliced cucumber, tomatoes, and green onions. Makes 4 to 6 servings.
Coriander-Paprika Spice Rub: In small bowl combine 1 tsp. ground coriander, 1/2 tsp. paprika, 1/4 tsp. salt, and 1/4 tsp. ground black pepper.