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Almost-Instant Chickpea-Tomato Soup Recipe

   
 

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     Almost-Instant Chickpea-Tomato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
1 1/2 c. cooked or 1 (15.5-ounce) can chickpeas, rinsed
2 garlic cloves, minced
1 (14.5-ounce) can crushed or diced tomatoes
1 tsp. ground cumin
2 Tbl. fresh lemon juice
2 Tbl. olive oil
1 c. plain unsweetened soy milk
Salt
Ground cayenne
 
2 Tbl. minced fresh cilantro or parsley

Instructions
In a high-speed blender, combine the chickpeas and garlic and process until finely ground. Add the tomatoes, cumin, lemon juice, oil, 1/2 c. of the soy milk, and salt and cayenne to taste. Blend until smooth. Add as much of the remaining 1/2 c. of soy milk as needed to achieve desired consistency - not to thin, not to thick - and blend until smooth and creamy. Taste and adjust the seasonings, adding more salt and cayenne, if necessary. Transfer the soup to a large saucepan over medium heat and cook, stirring, until hot, about 5 minutes. If serving hot, ladle into two bowls, top with minced cilantro, and serve at once. If serving chilled, let the soup cool to room temperature, then transfer to a serving bowl. Cover and refrigerate until chilled, about 3 hours. Then ladle into soup bowls and garnish with the cilantro.
Splurge a little- garnish with chopped kalamata olives.


Originally Submitted
9/10/2012





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