Filter
Reset
Sort ByRelevance
Turtlemin
Chickpea gazpacho with melon balls
Share
Tweet
Pin
Whatsapp
Print
Directions
-
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.
Blogs that might be interesting
-
15 minLunchroasted peppers (from pot), Mozzarella, Focaccia, tomato sauce (Italia Polpabella), salami,focaccia toast
-
25 minLunchsemi-skimmed milk, butter, mature cheese, cheddar cheese, dijon mustard, coarse brown bread, oyster mushroom, Chestnut mushroom, olive oil, oak leaf lettuce, mixed leaf lettuce, dried tomato on oil,welsh rarebit with mushroom salad
-
25 minLunchlemon, cinnamon stick, Red wine, cooking pear, walnut, mixed leaf lettuce, soft goat cheese, honey, breakfast bacon, raw ham, fresh thyme, Gingerbread, Orange Marmelade, apricot jam, orange, nut oil, peanut oil, dijon mustard, balsamic vinegar, red fruit vinegar,autumnal salad with goat cheese, stew pears and gingerbread
-
30 minLunchbulgur, pea, pomegranate, fresh mint, olive oil, lemon, basil, buffalo mozzarella, lemon,bulgarian salad with mozzarella and pomegranate
Nutrition
165Calories
Fat15% DV10g
Protein10% DV5g
Carbs4% DV11g
Loved it