Gazpacho with roasted chickpeas

by Kam


Gazpacho is a Spanish cold soup, served mainly on hot summer days as it’s a nice refreshment to cool off. It’s the perfect solution if you don’t want to eat a heavy meal during the day or it makes a great appetizer for dinner too. Gazpacho consists mainly of raw vegetables and is eaten cold. In this recipe the gazpacho is served with roasted chickpeas to give it some spice and add some crunch. If you don’t eat vegan you can serve it with mozzarella as well or eat it with some toasted bread.


Gazpacho with roasted chickpeas

Servings 4


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 5 tomatoes
  • 1/2 cucumber
  • 3 scallions
  • 3 tbsp olive oil
  • 1/8 l cold water
  • 1 glas/can chickpeas
  • 1 tsp black mustard seeds
  • 1 tsp curry powder
  • pinch of asafoetida
  • salt and pepper
  • basil leaves for garnishing


  1. For the gazpacho cut vegetables into cubes and place in a blender along with 1 tbsp olive oil, water, salt and pepper. Blend until creamy. Refrigerate.
  2. Drain the chickpeas and heat 2 tbsp of olive oil in a pan. Add the mustard seeds. When they splutter add asafoetida, curry powder and chickpeas. Stir until chickpeas are coated with spices and roast for several minutes. Season with salt and pepper. Serve the gazpacho topped with chickpeas in a bowl and garnish with some basil leaves.



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