Cold Cucumber Soup with Garbanzo Beans

Prep Time: 15

Total Time: 15

Servings: people

Temperatures are rising here in Arizona, and this cold cucumber soup with garbanzo beans is my solution to a night away from my stove.

Ingredients

1 cucumber, peeled and cut into chunks
1 cup coconut cream
2½ tablespoons lemon grass, finely chopped
15½ ounces garbanzo bean can, rinsed
2 tablespoons almond, chopped
2 tablespoons dill, sprigs pulled from stem
10 mint leafs
10 ice cubes
2 tablespoons olive oil
salt and pepper, to taste

US - Metric

Instructions

In a blender or food processor, add the cucumber chunks, coconut cream, lemon grass, ¾ of the garbanzo beans, 11/2 tablespoons of the dill, the mint leaves and the ice cubes. Season with salt and pepper and blend until smooth and silky texture is formed.
Divide into 4 bowls and sprinkle with the remaining garbanzo beans, chopped almonds, and dill. Drizzle olive oil over it and enjoy.

Equipment

Notes

If your soup is not cold, add a couple of ice cubes to the serving bowl.
If using cucumbers with many internal seeds, discard them.
The use of ice cubes creates a velvety texture by preventing the heat generated by the blender's high-speed blades from cooking the raw vegetables. Do not skip this ingredient.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.