Summer's days are numbered, but that doesn't necessarily mean there won't still be some hot days to come. And fresh summer produce is still around: the tomatoes at my local farmers market continue to be fabulous.
|Mix together the vegetable topping separately. Kind of looks like a chunky salsa.
If you find yourself with a hot day and an abundance of fresh vegetables, this cold chickpea soup, which ran in the New York Times in the spring, is just perfect. It comes together quickly too.
|Using a blender makes this soup come together super fast.
I didn't change a lot from Mark Bittman's original recipe, although I did omit the crumbled feta cheese, which actually makes this soup vegan. I also left out the chopped olives, since I thought they might make it too salty. If you enjoyed the Parsnip-Carrot Soup with Tahini and Roasted Chickpeas from last winter, consider this a simpler, warmer weather cousin of that delicious dish.
|The soup will be thick but should still be pourable.
Cold Chickpea-Tahini Soup
Adapted from a recipe by Mark Bittman for the New York Times
1 cup diced fresh tomatoes
1 cup diced cucumber
1/4 cup minced onion (I used sweet onion, the original recipe called for red)
1/4 cup chopped Italian (flat-leaf) parsley
Salt and freshly ground black pepper
3 cups (2 15 oz. cans) chickpeas, drained and rinsed
3 tbsp. fresh lemon juice
1 tbsp. extra-virgin olive oil, plus more for drizzling
1/4 tsp. ground cumin
1 small garlic clove
2 to 3 tbsp. tahini
1-2 cups of water
1. Combine tomatoes, cucumber, onion, parsley and a sprinkle of salt and pepper in a small bowl.
2. In a blender, combine the chickpeas, lemon juice, 1 tbsp. olive oil, cumin, garlic, tahini and a sprinkle of salt and pepper. Turn the blender on and, through the feed tube, gradually add enough water until the mixture is pureed with a smooth texture and is thin enough to pour (you will need at least 1 cup of water).
3. Pour into bowls and top with the vegetable mixture and a drizzle of good olive oil.