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Turtlemin
Chickpea gazpacho with melon balls
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Directions
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Dissolve the bouillon cube in a measuring cup with 400 ml of boiling water. Let the broth cool down.
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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.
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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.
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Season the cold soup with salt and pepper and pour into bowls. Divide the melon balls and remaining parsley.
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Nutrition
165Calories
Fat15% DV10g
Protein10% DV5g
Carbs4% DV11g
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