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–+ servings

Creamy Israeli Gazpacho

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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Servings

4 Servings

Ingredients

  • 15- ounce can chickpeas drained and dried with a paper towel
  • Extra virgin olive oil
  • 1 tablespoon shawarma spice mix
  • Sea or kosher salt
  • 1½ - 2 pounds ripe tomatoes
  • 2 thick slices day-old bread or challah crusts trimmed off soaked in water, and wrung out
  • 1 medium cucumber
  • 1 shallot
  • 2 garlic cloves
  • 2 tablespoons rice wine vinegar
  • ¼ cup extra virgin olive oil
  • Kosher or sea salt
  • Freshly ground black pepper
  • Garnish: shawarma chickpeas tahini

Instructions

Shawarma Spiced Chickpeas:

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • In a small bowl, toss to coat chickpeas with 2 tablespoons of evoo then toss with spices.
  • Spread chickpeas on lined baking sheet and roast for 40 to 50 minutes, stirring occasionally, until dry and crispy. 

Gazpacho:

  • Blend tomatoes, bread, cucumber, shallot, garlic, vinegar and evoo in a blender or food processor until smooth and creamy. Season with salt and pepper.
  •  To serve ladle gazpacho into small glasses, bowls or favorite vessel. Drizzle with tahini and garnish with chickpeas.