Chilled Chickpea Soup

By Rachael Ray Every Day ,

Photography by Sarah Anne Ward

Recipe by Douglas Piccinnini

2 to 4 Servings

Ingredients

  • 2 cans (15 to 15.5 oz. each) chickpeas, rinsed
  • 2 1/4 cups unsweetened almond milk
  • 2 tbsp. fresh lemon juice
  • 3/4 tsp. fennel seeds
  • 1/4 tsp. garlic powder
  • 1/4 cup EVOO, plus more for drizzling
  • Chopped tomato, chopped chives and smoked paprika, for garnish

Preparation

In food processor, puree first 5 ingredients with 1/4 cup EVOO; season. Refrigerate until cold. Divide among bowls; garnish and drizzle with EVOO.

Nutrition Information

Join the Conversation