Cold Tomato Soup with Chickpeas

Ingredients

• 1 can chickpeas (drained weight 240 g)
• 1 small can peeled tomatoes (450 g)
• 100 g yogurt
• 1 Garlic clove
• 1 tsp cumin (ground)
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• Tabasco
• 1 tbsp chopped Thai basil
• 1 tbsp chopped mint
• 1 tbsp chopped coriander leaves
• 50 g cashew nuts
• 3 tbsp vegetable broth
• 2 tbsp sesame oil

Instructions

1. 1.

   Blend drained chickpeas and tomatoes with yogurt.

2. 2.

   Peel garlic, press into the mixture, add cumin, 1 tbsp lemon juice and 125 ml water. Season with salt, pepper and Tabasco; refrigerate.

3. 3.

   Blend herbs together with cashew nuts, sesame oil, vegetable broth and remaining lemon juice until smooth.

4. 4.

   Serve chilled soup in bowls, spoon a tablespoon of pesto over each, and garnish with coriander leaves as desired.