Gluten-Free Gazpacho And Crispy Chickpeas Recipe

Spanish gazpacho is chilled. Some chefs prepare gazpachos from fruit for dessert, but most use bell peppers, cucumbers, and tomatoes.  

Ingredient

– 1 red bell pepper, seeded and roughly chopped – 1 English cucumber, peeled and roughly chopped – 1 pound Roma tomatoes, cored and roughly chopped – 1 shallot, roughly chopped – 2 tablespoons red wine vinegar – ¼ teaspoon freshly ground black pepper – 1 ½ teaspoon sea salt, divided – 1 (15 ounce) can of chickpea – 5 tablespoons extra virgin olive oil, divided – ¼ teaspoon cumin – ¼ teaspoon smoked paprika

Once the chickpeas have been drained, set aside half a cup of the liquid. 

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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. 

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You should continue to keep the blender running while gradually adding half a cup of olive oil. 

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For one to eight hours, the gazpacho should be refrigerated.The oven should be preheated at 350 degrees Fahrenheit. 

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After drying with a paper towel, sprinkle the unused chickpeas with the remaining oil and combine with the cumin, paprika, and salt. 

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Bake the chickpeas for twenty minutes, and then let them cool down before serving. 

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Eat cold gazpacho with olives, feta, and crunchy chickpeas.Add oil to gazpacho if desired. 

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also see

also see

Beet And Sweet Potato Taquitos Recipe