Cucumber Mint Salsa with Cold Chickpea Soup

For the cucumber-mint salsa with cold chickpea soup, first prepare the soup.

To do this, rinse the tomatoes with cold water, rub dry and cut into pieces. Puree finely with the drained chickpeas, yogurt, cumin and lemon juice in a food processor or with a hand blender.

Cover and refrigerate overnight and season with salt and pepper the next day.

For the salsa, peel the cucumber and cut away the soft inside. Cut into cubes. Pluck the mint leaves from the stems, cut into fine strips and mix with the olive oil and the diced cucumber. Season to taste with salt.

Pour the chickpea soup into soup bowls and garnish with the salsa. Cucumber-mint salsa with cold chickpea soup and serve ice cold.

Preparation Tip:

The refreshing cucumber-mint salsa with cold chickpea soup is ideal for hot summer days. Without burdening the body, it provides plenty of vitamins and minerals and at the same time makes you pleasantly full.

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