Red Pepper Chickpea Soup With gazpacho relish and tortilla croutons
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Ingredients
- 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
Directions
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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.
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In blender or food processor, process 1 cup stock and salsa until smooth.
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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.
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Divide soup between two bowls and top with relish and tortilla strips.
