How To Make Chickpea Gazpacho

A twist on the chilled tomato-based soup from Andalucia, this version uses chickpeas to make it more filling.


  • 3 large plum tomatoes, diced
  • ½ cucumber, peeled and diced
  • 200g chickpeas, drained and rinsed
  • 1 spring onion, chopped
  • ¼ red onion, finely chopped
  • ½ red or yellow pepper, chopped
  • Fresh parsley
  • ¼ lemon, juiced
  • ½ clove garlic, crushed
  • 500ml tomato juice
  • Salt and pepper to season
  • Tabasco sauce to season


  1. In a large glass bowl, combine all the ingredients.
  2. Stir until mixed well.
  3. Chill in the refrigerator for at least 2 hours before serving.
  4. Season with salt and freshly ground pepper.
  5. Add a dash of tabasco sauce (or other hot pepper sauce).

This recipe creates five portions, so you can refrigerate it and enjoy throughout the week.

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