Description
A wonderful cold soup, full of vitamins and rich flavors. Ideal first course for summer. And if you poured this soup in small glasses, it will be a great refreshing appetizer on a buffet table. As far as I know, too many cooks on our website are interested in dishes for the holiday table that you can prepare in advance. This soup can be made 2 days before serving and store in the fridge. Salsa can be prepared 2 hours before serving.
Ingredients
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Chickpeas
400 г
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Tomato
400 г
-
Yogurt
125 мл
-
Garlic
2 зуб.
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Zira
1 ч. л.
-
Lemon juice
1 ст. л.
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Olive oil
2 ст. л.
-
Salt
по вкусу
-
Pepper Cayenne
1/4 ч. л.
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Avocado
1 шт
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Red onion
1/2 шт
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Mint
1 ст. л.
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Lime
1/4 ст. л.
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Olive oil
1 ст. л.
-
Salt
по вкусу
-
Black pepper
по вкусу
-
Sour cream
6 ст. л.
Cooking
Ingredients.
1. Chickpeas soak overnight and boil until tender.
2. Ready to put the peas in a blender along with tomatoes, yogurt, garlic, cumin, lemon and oil and grind into a puree. Pour 125 ml cold water and thoroughly stir. You can add more or less water depending on desired thickness of soup. Add salt and pepper to taste. Remove the soup in the refrigerator for at least an hour.
3. For the salsa chop the avocado in small cubes, the onion and herbs finely chopped.
4. Mix all ingredients of salsa, add the lime juice, olive oil, salt and pepper to taste. Put into the refrigerator at least 15 minutes to let the flavors mix.
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