Sunday, August 2, 2009
Chilled Cucumber-Chickpea Soup
This is a start to finish in 25 minutes dinner...
1 Coriander Paprika Spice Rub mix (see below)
1/2 Lb peeled and deveined cooked shrimp chopped
2 Medium cucumbers seeded and chopped
1 15-oz can chickpeas, rinsed and drained
1/4 cup tahini
1/4 cup packed fresh mint leaves
2 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp honey
2 Cloves garlic minced
1 1/2 Tsp ground coriander
1/4 Tsp cayenne pepper
3 Cups ice cubes
1/2 Cup cherry tomatoes, halved
4 Green onions, thinly sliced
For the Coriander Paprika Spice Rub
1 Tsp ground Coriander
1/2 Tsp paprika
1/4 Tsp salt
1/4 Tsp ground black pepper
1. Prepare the Coriander Paprika Spice Rub. In a medium bowl toss the shrimp with the spice rub; set aside. Thinly slice enough cucumber to measure 1/3 cup; set aside. Peel, seed, and cut up the remaining cucumbers.
2. In a blender combine the cut-up cucumbers, chickpeas, tahini, mint, lemon juice, olive oil, honey, garlic, coriander, cayenne, and 1/4 teaspoon each salt and black pepper. Cover and blend until smooth, scraping the sides as needed.
3. Just before serving, with the motor running, add ice cubes, a few at a time, through the lid opening until smooth and thickened (blender should be about full). Pour into bowls. Top soup with the shrimp, sliced cucumber, tomatoes, and green onions.
Video Coming August 09 2009...