Easy Gazpacho with Sun Dried Tomatoes
This easy Gazpacho is made with fresh tomatoes, sun dried tomatoes, cucumber, red onion, red bell pepper, garlic and a flavorful blend of seasonings. It's topped off with roasted chickpeas for extra flavor, texture and protein.
Equipment
- blender
- air fryer or oven
Ingredients
FOR ROASTED CHICKPEAS
- 1 1/2 cups Cooked chickpeas
- 1 tbsp olive oil
- 1/8 tsp sea salt
FOR GAZPACHO
- 2 lbs Fresh tomatoes Roma tomatoes are traditionally used. But use any tomato of your choice
- 1 cucumber
- 1 red bell pepper
- 1/4 red onion
- 3 oz sun dried tomatoes I use the ones that are NOT stored in oil
- 1/4 cup Fresh herbs of choice I used chives, basil, parsley, cilantro, and a tiny bit of mint.
- 2 cloves of garlic
- 1 tbsp balsamic vinegar can substitute red wine vinegar or sherry vinegar if desired
- 1 tbsp sherry vinegar
- 1/4 cup olive oil
- 1/8 tsp nutmeg
- 1/4 tsp toasted fennel seeds
- 1 1/2 tsp sea salt
- ground pepper to taste
Instructions
AIR FRY THE CHICKPEAS
- Preheat air fryer to 400ºF. If your air fryer does not have a preheat button, simply turn it on 5 minutes before using.You can also use an over to roast your chickpeas, this will just take longer. To do so, preheat oven to 425ºF
- Combine 1 1/2 cups of cooked chickpeas, 1 tbsp olive oil, and 1/8 tsp of salt. Mix until evenly coated.
- Place seasoned chickpeas on air fryer tray and air fry for 10 minutes. Mix at the half way mark. If baking, cook for 25-30 minutes
- **While chickpeas are air frying, use your time wisely and start making the gazpacho.
MAKE THE GAZPACHO
- Clean and cut 2 pounds of fresh tomatoes, 1 large cucumber, 1 red bell pepper, and 1/4 red onion. Cut them into pieces small enough to fit in the blender and blend well. For best result, core your tomatoes by removing the white flesh and seeds. (To be honest I often skip this step, but it can make your gazpacho more flavorful it you do it).
- Add ingredients to blender.
- Add 3 oz sun dried tomatoes, 1/4 cup fresh herbs of choice, 2 cloves of fresh garlic, 1 tbsp balsamic vinegar, 1 tbsp sherry vinegar, 1/4 cup olive oil, 1/8 tsp nutmeg, 1/4 tsp fennel seeds, 1 1/2 tsp sea salt, ground pepper to taste.
- Blend until everything is broken down and fairly smooth.
COMBINE
- When chickpeas have finished roasting and the gazpacho has been blended, it's time to eat. You can serve your gazpacho right away or you can allow it to chill in the fridge for two hours before serving. When you're ready to eat, pour your gazpacho in a bowl and top with roasted chickpeas. Feel free to add extra herbs and an extra drizzle of olive oil. Enjoy!
