Once the chickpeas have been drained, set aside half a cup of the liquid.
1
Puree tomatoes, cucumber, bell pepper, shallot, vinegar, black pepper, 1 ¼ teaspoon salt, ¼ cup chickpeas, and ⅓ cup chickpea liquid in a blender or food processor until smooth.
2
You should continue to keep the blender running while gradually adding half a cup of olive oil.
3
For one to eight hours, the gazpacho should be refrigerated.The oven should be preheated at 350 degrees Fahrenheit.
4
After drying with a paper towel, sprinkle the unused chickpeas with the remaining oil and combine with the cumin, paprika, and salt.
5
Bake the chickpeas for twenty minutes, and then let them cool down before serving.
6
Eat cold gazpacho with olives, feta, and crunchy chickpeas.Add oil to gazpacho if desired.
7