Chilled Chickpea Soup

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    Chilled Chickpea Soup

    Recipe by Douglas Piccinnini

    • 2 to 4Servings

    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.