Refreshing Cucumber-Avocado Gazpacho with Curry Chickpeas

Summer is the perfect season to enjoy light, refreshing, yet satisfying meals. Especially on hot days, it’s essential not only to stay hydrated but also to ensure you’re getting all the vital nutrients to keep your body fit and healthy. Our Cucumber-Avocado Gazpacho with roasted Curry Chickpeas is just what you need: a refreshing, nutrient-rich meal that is easy to prepare and provides a pleasant feeling of fullness.

Light and Refreshing

On hot summer days, it's especially important not to burden your body with heavy and hard-to-digest foods. This gazpacho is light and refreshing, making it perfect for warm days. The cooling properties of cucumber help regulate body temperature and provide a pleasant refreshment.

Satisfying and Nutrient-Rich

Despite its lightness, this dish is very satisfying. Avocado provides healthy fats that not only give you energy but also prolong the feeling of fullness. Chickpeas are an excellent source of plant-based protein and fiber, which also contribute to satiety and promote digestion.

Hydration

Cucumbers are about 95% water, making them an excellent food for supporting hydration. On hot days, it’s crucial to consume enough fluids to optimally support your body. The gazpacho in this recipe helps meet your body’s fluid needs while also supplying important electrolytes.

Recipe for the Cucumber-Avocado Gazpacho

Ingredients

• 2 cucumbers, peeled and coarsely chopped

• 1 avocado, peeled and pitted

• Juice of 1 lime

• A few leaves of mint and basil

• A handful of arugula

• A small piece of ginger, peeled and finely chopped

• Salt and pepper to taste

For the roasted curry chickpeas:

• 1 can of chickpeas, rinsed and drained

• 1-2 teaspoons curry powder (to taste)

• Salt to taste

Instructions

Gazpacho:

1. Place the chopped cucumbers, avocado, lime juice, mint, basil, arugula, and ginger in a blender.

2. Blend everything well until a smooth consistency is achieved.

3. Season the gazpacho with salt and pepper, and add more lime juice if necessary.

4. Place the gazpacho in the refrigerator and chill for at least 1 hour to allow the flavors to meld.

Roasted Curry Chickpeas:

5. Spread the rinsed and drained chickpeas on a baking sheet.

6. Sprinkle curry powder and salt over the chickpeas.

7. Roast the chickpeas in a preheated oven at 160°C (320°F) for about 40 minutes, stirring every 15 minutes to ensure they become evenly crispy.

8. Remove the roasted chickpeas from the oven and let them cool.

Serve the cucumber-avocado gazpacho topped with the roasted curry chickpeas for a delicious and refreshing meal!