Chickpea gazpacho with melon balls

Dissolve the bouillon cube in a measuring cup with 400 ml of boiling water. Let the broth cool down.

Finely chop the garlic. Chop the parsley roughly. Mix the chickpeas with the garlic and three-quarters of the parsley in the blender or food processor to a firm puree. Add the stock with a little olive oil and some pepper. Mix everything into a smooth, creamy soup. Add some water if necessary.

Pour the soup into a jug and let it cool in 2-3 hours. From the melon, place small balls with the bulb cutter. Store the bread roll melon until use in the refrigerator.

Season the cold soup with salt and pepper and pour into bowls. Divide the melon balls and remaining parsley.