Lebanese Gaspacho Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 can of chick peas3 scallions or one medium white onion or 3 shallots1/2 cup of oatmeal flakes (the recipe calls for 100 g of fresh breadcrumbs)3 or 4 garlic cloves mashed in a mortar with one teaspoon of salt1/4 cup of olive oilwater, as needed1 teaspoon of ground cumin, 1 teaspoon of ground corianderPinch of cayenne pepper (or of chili flakes)matzo ballsjuice of a lemon1 tomato, diced
Mince the scallions and fry most of them (reserving a few for garnish) in the olive oil for a couple of minutes. Rinse the chick peas and add to the scallions with one cup of water. Add the cumin and coriander and let the mixture simmer for 30 minutes or longer.
Add the oatmeal flakes to the chick pea mixture and continue simmering it for 15 minutes longer; add the garlic paste and whirl in the blender until the soup is smooth but still a bit coarse. Add the lemon juice and 4-6 cups of water. Taste and adjust seasoning.
Serve the soup with diced tomatoes and matzo balls.
Serving Size: 4 small bowls of soup
Number of Servings: 4
Recipe submitted by SparkPeople user RLB4413.
Add the oatmeal flakes to the chick pea mixture and continue simmering it for 15 minutes longer; add the garlic paste and whirl in the blender until the soup is smooth but still a bit coarse. Add the lemon juice and 4-6 cups of water. Taste and adjust seasoning.
Serve the soup with diced tomatoes and matzo balls.
Serving Size: 4 small bowls of soup
Number of Servings: 4
Recipe submitted by SparkPeople user RLB4413.
Nutritional Info Amount Per Serving
- Calories: 204.7
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 359.6 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 7.2 g
- Protein: 8.1 g