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.

Bon Appetit...

~Nikko

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Video Coming August 09 2009...