Cucumber Chickpea Cold Soup: Learn How to Make this easy and chilled cucumber chickpea soup that’s a combination of health and taste.
Cucumber Chickpea Cold Soup
Have you ever had a Cold Soup ?? if not or have never heard of it, then this your chance to try this bowl of yum.
It’s a simple, soup made using water, yogurt or buttermilk (You can use vegan yogurt too), along with veggies and some seasoning.
And the way the temperature is rising in California, this sounded like a perfect opportunity to make one at home. So, today I’m sharing the recipe of Cucumber Chickpea Cold Soup
Being a fusion blogger, I gave this soup a little twist by using buttermilk, chickpea as a base and addition of cucumber juice, makes it lighter and delicious.
As per many holistic belief, these ingredients cool the tummy and are great for digestion too.
Cucumber-Chickpea Cold Soup
I’m pairing this Cucumber Chickpea Cold Soup with a big bowl of salad for a perfect afternoon meal or you may add toasted garlic bread /bowl of fried rice to make it into a dinner.
They can also be served as mini appetizer shots or small bowl.
Cucumber-Chickpea Cold Soup
They can be stored in the refrigerator for 1-2 days and you can even serve them slightly warm if desired.
I’ve used green onions and coconut to decorate the soup as it blends in the taste however you can completely skip the decoration part and enjoy the soup as is.
Cucumber-Chickpea Cold Soup
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Cucumber Chickpea Cold Soup
Cucumber - Chickpea Cold Soup: Learn How to Make this easy and chilled cucumber chickpea soup that's a combination of health and taste.
Ingredients
- ¼ Cup Cucumber Juice*
- 2 Tbsp Chickpea Flour
- 2 Cups Water
- 1 Cup Buttermilk**
- 1 Tbsp Olive Oil
- 1 Tsp Green Onions – Chopped
- 1 Tsp Coconut Powder – For Decoration
- ½ Tsp Mustard Seeds – For Decoration
Spices:
- ½ Tsp Turmeric Powder
- 1 Tsp Mustard Seed
- Salt - To Taste
Instructions
- In a large pot, add buttermilk, water, chickpea flour and whisk to form a smooth runny mixture.
- Heat oil in a large pan over high heat, add turmeric, mustard seeds and let it splatter for a half a minute.
- Now, add the chickpea mixture, salt, stir everything together and let it boil.
- As soon as it boils, lower the heat and cook for 4 minutes (stirring every minute).
- Turn off the heat and let this mixture cool.
- Once, the mixture has completely cooled off, add cucumber juice and give it a quick stir.
- Transfer to serving bowls, decorate with mustard seeds, coconut powder, chopped green onions and serve cold.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 61Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 237mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 2g
50 Replies to "Cucumber Chickpea Cold Soup #chickpea #cucumber"
Hillary Reeves September 5, 2015 (8:23 pm)
Looks delish! I am so bad about making soups. I love eating them, but a wintry soup takes so much time. This looks like such a refreshing solution.
Molly Kumar September 8, 2015 (8:21 pm)
I’m also really picky in making soup and this is one easy version 😉 Thanks for your visit and comment.
Melanie @ Nutritious Eats September 4, 2015 (1:02 pm)
What a unique recipe!
Molly Kumar September 8, 2015 (8:22 pm)
Thanks
J @ A Hot Southern Mess September 4, 2015 (2:02 am)
I’ve never had chickpea soup, but now I am very very curious! Thanks for sharing! Yum!
Molly Kumar September 4, 2015 (4:34 am)
Give it a try, its delicious and very light.
Rachel @ Simple Seasonal September 4, 2015 (12:04 am)
I’ve never tried a soup like this one before and it sounds amazing. I love fresh, new ideas!
Molly Kumar September 4, 2015 (5:04 am)
Thanks Rachel 🙂
Platter Talk September 3, 2015 (6:13 pm)
Loving this chilled soup with some of our favorite ingredients; perfect for this hot summer weather!!
Molly Kumar September 3, 2015 (8:00 pm)
Thanks so much 🙂
Chris @ SimpleFood365 September 2, 2015 (5:01 pm)
I would love to try this. I have never tried cold soup but it sounds good!
Molly Kumar September 8, 2015 (8:23 pm)
It’s really easy and light, do give it a try 🙂
Patti @ CooksRecipeCollection.com September 2, 2015 (4:50 pm)
I love soup and this sounds perfect for a hot Florida summer day!
Molly Kumar September 8, 2015 (8:26 pm)
Thanks Patti.
Razena | Tantalisemytastebuds.com September 2, 2015 (2:09 pm)
I love the combination of flavors in this soup, and I have shot glasses to serve them in 🙂
Molly Kumar September 8, 2015 (8:46 pm)
hahaha, that would be perfect reason to make them then 🙂
Cassandrea @ chewsandbrews.ca September 2, 2015 (12:53 pm)
I have never tried cold soup before – this soup I think will be my first cold soup! I love the colour!!
Molly Kumar September 8, 2015 (8:47 pm)
Thanks Cassandrea.
Claudia | Gourmet Project September 2, 2015 (8:44 am)
wow, what an interesting match!
Molly Kumar September 8, 2015 (8:53 pm)
Thanks.
Niels @ Have Another Bite September 2, 2015 (5:51 am)
I’m always in for cold soups during summer! I have tried cucumber soup before but not this combination with chickpea. It sounds tasty!
Molly Kumar September 8, 2015 (8:53 pm)
It goes great with cucumber because both have light flavors. Thanks Niel.
Brian Jones September 2, 2015 (5:30 am)
What a beautiful colour Molly, I’m not usually a fan of cold soups but ones featuring cucumber are an exception and this sounds wonderful.
Molly Kumar September 8, 2015 (9:00 pm)
Thanks Brian 🙂
Renee September 2, 2015 (4:09 am)
I’ve never had cold soup, but if our weather doesn’t cool down soon, I sure won’t be wanting the typical fall soups and will be looking up this recipe to try.
Molly Kumar September 8, 2015 (9:05 pm)
I hope the weather becomes fine but do try the soup too 😉
foodlovinfamily September 1, 2015 (11:13 pm)
beautiful photos! this sounds like such an interesting combination. Thanks for sharing the recipe!
Molly Kumar September 8, 2015 (9:07 pm)
Thanks for visiting 🙂
Tina Marie September 1, 2015 (5:19 pm)
This really sounds amazing.
Molly Kumar September 1, 2015 (9:02 pm)
Thanks.
Byron Thomas September 1, 2015 (1:39 pm)
That sounds lovely! I love the addition of the mustard seeds for a garnish. They will add such a pop of flavour when bitten.
Molly Kumar September 1, 2015 (9:13 pm)
That is so true, the mustard seeds give it that pop – Thanks Byron.
Judy@ImBoredLetsGo September 1, 2015 (12:12 pm)
Only cold soup I’ve had is gazpacho which I love. Here’s a new cold soup I’d like to try! Sounds great.
Molly Kumar September 1, 2015 (9:17 pm)
Thanks Judy.
Marisa Franca @ All Our Way September 1, 2015 (10:50 am)
I always did say I could eat soup all year long — this will be perfect on hot days. Thank you for sharing.
Molly Kumar September 1, 2015 (9:21 pm)
That would be awesome 🙂
Rosemary @anitalianinmykitchen September 1, 2015 (10:12 am)
What a beautiful and delicious sounding soup, can’t wait to try it.
Molly Kumar September 1, 2015 (10:02 pm)
Thanks 🙂
Noor September 1, 2015 (9:33 am)
Oh wow. I’ve never heard of this combination in a soup before. Sounds interesting. Will be sure to give it a try. 🙂
Molly Kumar September 1, 2015 (10:02 pm)
That would be great.