Chilled Cucumber-Tahini & Herb Soup
August. We made it. We’re holding on by a thread but we are still trucking along.
August has always been a funny time of the year on the farm. We are full of mixed emotions. We’re definitely ready for the slower season to creep up on us but in reality we are only halfway through the farm season. The halfway mark is both terrifying and inspiring. We’re drained, but we don’t have a choice except to keep going-even when our bodies ache and our spirits aren’t as high.
The good news is that we are in full production and the farm is rewarding us with some amazing vegetables. Our CSA boxes keep getting more variety by the week and we are so thankful for all of our amazing members who support us during the growing season. We would not be able to keep going if it weren’t for them!
In times of stress I always turn to my kitchen. I usually prefer a big bowl of comforting soup however, since the highs are still in the 90’s a bowl of piping hot soup just isn’t happening. Instead, I’m keeping up with simple and refreshing meals that don’t require a ton of time in the kitchen. This bowl of chilled cucumber soup is just what the doctor ordered. The spiced chickpeas were definitely worth the 20 minutes the oven had to be on. Don’t skip that part no matter how hot it is!
Since the farm is exploding with cucumbers and fresh herbs this soup was a no brainer. I hope you all enjoy this as much as we do. Cheers!
Chilled Cucumber-Tahini & Herb Soup with Cumin-Spiced Roasted Chickpeas
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4-6
- 2 medium cucumbers, peeled and chopped into 1/2 inch chunks
- 1/4 cup tahini
- 2 Tablespoons extra virgin olive oil
- 3 1/2 Tablespoons fresh lemon juice
- 3 cloves of garlic, minced
- 1/4 cup fresh dill +more for garnish
- 1/4 cup fresh basil + more for garnish
- 1/4 cup parsley + more for garnish
- 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt + more to taste
- Sprinkle of black pepper
- 4-6 ice cubes
- 1/4 cup water to thin if necessary
- 1 (15 oz) can chickpeas, rinsed, drained and patted dry
- 2 teaspoons ground cumin
- 1 teaspoon fine sea salt
- 2 Tablespoons olive oil
- Place all the ingredients for the soup (except water) in a high speed blender and whirl away until smooth. Stop to scrape down the sides. If necessary add a little water to help get things moving. Taste test and adjust seasonings as needed (I added more salt and crushed red pepper flakes)
- Preheat the oven to 425 degrees. Toss chickpeas with cumin, salt and olive oil. Place on a well greased baking sheet and bake until browned and crisp on all sides. About 15-20 minutes. Toss chickpeas halfway through cooking.
- Serve soup with chopped fresh herbs, roasted chickpeas and a drizzle of extra virgin olive oil. Enjoy!
Notes*Use this recipe as a guide * Adjust measurements and ingredients as necessary *Soup should last in the fridge for up to 5 days.