Chickpea and Tomato Gazpacho with Fresh Basil Oil
Looking for a refreshing and nutritious twist on traditional gazpacho? This Chickpea and Tomato Gazpacho version is packed with flavor and is perfect for hot summer days. It's a vibrant blend of fresh ingredients that will leave your taste buds dancing.
Ingredients
- 4 ripe tomatoes, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, peeled and diced
- 1 red bell pepper, chopped
- 1/4 red onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh basil for garnish
- For the basil oil: 1 cup fresh basil leaves, 1/2 cup olive oil, salt to taste
Instructions
- Prepare the Basil Oil: Blend fresh basil leaves with olive oil and a pinch of salt until smooth. Strain if desired to remove any solid pieces.
- Blend the Gazpacho: In a blender, combine chopped tomatoes, chickpeas, cucumber, bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, and pepper. Blend until smooth and well combined.
- Chill the Soup: Transfer the gazpacho to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve: Ladle the chilled gazpacho into bowls, drizzle with basil oil, and garnish with fresh basil leaves before serving.
Cook’s tips
- For a smoother texture, strain the blended soup through a fine mesh sieve.
- If you prefer a chunkier gazpacho, reserve some of the chopped vegetables and stir them in after blending.
- Adjust the consistency by adding a splash of cold water or vegetable broth if the soup is too thick.
- Chill the soup for at least 2 hours to allow the flavors to fully develop.
- The basil oil can be made ahead and stored in the refrigerator for up to a week.
Substitutions
- Use fresh basil oil with mint or cilantro for a different herbaceous note.
- Swap the red wine vinegar with sherry vinegar or lemon juice for a different tang.
- Use canned diced tomatoes if fresh ones are not in season.
- Add a handful of ice cubes when blending to chill the soup quickly.
- For a creamier texture, blend in a small avocado.
Storage & reheating
Store the gazpacho in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture may become watery. Serve cold, and stir well before serving.
Frequently asked questions
Can I make this gazpacho ahead of time?
Yes, this soup actually tastes better after chilling for a few hours, so it's perfect for making ahead. Store it in the fridge and serve within 3 days.
Is this gazpacho spicy?
No, it's not spicy, but you can add a pinch of red pepper flakes or a dash of hot sauce if you prefer some heat.
Can I use dried chickpeas instead of canned?
Yes, but you'll need to cook them first. Use about 1.5 cups of cooked chickpeas.
What can I serve with this gazpacho?
It's great with crusty bread, a side salad, or as a starter for a summer meal.
