Cooked - White Gazpacho With Chickpeas And Cashews -Cool Beans

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

White Gazpacho With Chickpeas And Cashews -Cool Beans

5.0

2½ cups ice water

1 ¾ cups raw cashews, plus more for garnish

½ cup extra-virgin olive oil, plus more for drizzling

⅔ cup cooked or canned no-salt-added chickpeas, drained and rinsed

½ cup aquafaba (chickpea cooking liquid or liquid from canned chickpeas)

2 garlic cloves

2 tablespoons apple cider vinegar

½ teaspoon kosher salt, plus more to taste

Crunchy Roasted Chickpeas for garnish (optional)

Chive blossoms and/or mint leaves for garnish

Combine 2½ cups ice water, the cashews, olive oil, chickpeas, aquafaba, garlic, vinegar, and salt in a high-powered blender, such as a Vitamix.
Puree until smooth. If the soup seems too thick, add more ice water, a few tablespoons at a time, until you have reached your desired consistency.
Taste and add more salt if needed.
Chill the soup until very cold, 1 to 2 hours (or as long as overnight).
To serve, divide among serving bowls, drizzle with olive oil, and garnish with cashews or roasted chickpeas, if desired, and chive blossoms and/or mint leaves.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇪🇸Spanish

OccasionsLight MealsSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 5 weeks ago

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