The real secret to great gazpacho is plenty of tasty toppings. The cool soup itself is great, but with a few diced veggies and some seasoned croutons, you'll really impress your dinner guests (or your family). Enter Organic Chickpeatos. These delicious crunchy roasted chickpeas are great to snack on, but also take this dish to the next level. Plus, they're organic, gluten free, vegan, non-gmo, and really delicious. I use the tomato basil variety in this recipe but bet the spicy cayenne would be a great complement, too.
Read on for the recipe!
1. In a small bowl, combine 1/2 cup diced cucumbers, 1/2 cup halved tomatoes, and 2 tablespoons diced onion. Refrigerate to use later as part of the topping.
2. Add the remaining cucumbers, tomatoes, and onion to a blender or food processor. Add the bell pepper, garlic, basil, brown sugar, olive oil, and vinegar and blend until smooth.
3. Pour the gazpacho into a glass jar and refrigerate at least 2 hours.
4. When ready to serve, pour gazpacho into four bowls. Mix chickpeatos into the reserved vegetables, toss well to combine, and serve each bowl with a generous amount of topping.