Gazpacho with crispy chickpeas and toast

Ingredients

For 1 serving

• Tomatoes3
• Cucumber0.5
• Bell peppers0.5
• Cooked chickpeas130 g
• Bread50 g
• Extra virgin olive oil12 g
• Red wine vinegar1 tablespoon
• Garlic1 clove
• Paprikato taste
• Saltto taste

Contains: gluten, sulphites,

In season: June – September

Method

1. Turn the oven on to 200 °C. Drain and rinse the chickpeas and dry them very well with kitchen paper, as wet ones won't crisp up; toss them on a tray with the oil meant for the chickpeas (half the total), the paprika and a pinch of salt.
2. Roast for 20 minutes, shaking the tray halfway, until golden and crunchy.
3. Meanwhile wash the vegetables. Remove the stalks from the tomatoes and cut them into pieces; peel the cucumber and cut it into pieces; remove the seeds and pith from the pepper and cut it into pieces; peel the garlic and remove the green shoot inside.
4. Blend the vegetables with the vinegar, the remaining oil, salt and a few ice cubes until very smooth; taste, adjust the salt and keep it in the fridge until serving.
5. For the last 3 minutes put the sliced bread in the oven too, until golden.
6. Serve the gazpacho cold with the crunchy chickpeas on top and the toast.