Red Pepper Chickpea Soup - Carolina Country

Red Pepper Chickpea Soup With gazpacho relish and tortilla croutons

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Visit to find fresh tomatoes to bring an elevated taste to your relish.


  • ¼ cup finely diced seeded English cucumbers
  • ¼ cup finely diced seeded Roma tomato
  • 2 tablespoons finely diced red onion
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 lime, juice only, divided 
  • 2 cups canned low-sodium vegetable stock, divided
  • ½ cup salsa (mild or medium) 
  • 1 container (10 ounces) roasted red pepper hummus
  • Tri-colored fried tortilla strips
  • Salt and pepper


  1. In small bowl, combine cucumber, tomato, onion and cilantro. Add half of the lime juice and season with salt and pepper. Let relish sit at room temperature.

  2. In blender or food processor, process 1 cup stock and salsa until smooth.

  3. Pour mixture into medium saucepan. Add remaining stock and hummus. Season with salt and pepper and bring to boil over high heat. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. Remove from heat and stir in remaining lime juice.

  4. Divide soup between two bowls and top with relish and tortilla strips.

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