Cold Chickpea-Tahini Soup

Summer's days are numbered, but that doesn't necessarily mean there won't still be some hot days to come. And fresh summer produce is still around: the tomatoes at my local farmers market continue to be fabulous.

Mix together the vegetable topping separately. Kind of looks like a chunky salsa.

If you find yourself with a hot day and an abundance of fresh vegetables, this cold chickpea soup, which ran in the New York Times in the spring, is just perfect. It comes together quickly too.

Using a blender makes this soup come together super fast.

I didn't change a lot from Mark Bittman's original recipe, although I did omit the crumbled feta cheese, which actually makes this soup vegan. I also left out the chopped olives, since I thought they might make it too salty. If you enjoyed the Parsnip-Carrot Soup with Tahini and Roasted Chickpeas from last winter, consider this a simpler, warmer weather cousin of that delicious dish.

The soup will be thick but should still be pourable.

Cold Chickpea-Tahini Soup
Adapted from a recipe by Mark Bittman for the New York Times

1 cup diced fresh tomatoes
1 cup diced cucumber
1/4 cup minced onion (I used sweet onion, the original recipe called for red)
1/4 cup chopped Italian (flat-leaf) parsley
Salt and freshly ground black pepper
3 cups (2 15 oz. cans) chickpeas, drained and rinsed
3 tbsp. fresh lemon juice
1 tbsp. extra-virgin olive oil, plus more for drizzling
1/4 tsp. ground cumin
1 small garlic clove
2 to 3 tbsp. tahini
1-2 cups of water

1. Combine tomatoes, cucumber, onion, parsley and a sprinkle of salt and pepper in a small bowl.

2. In a blender, combine the chickpeas, lemon juice, 1 tbsp. olive oil, cumin, garlic, tahini and a sprinkle of salt and pepper. Turn the blender on and, through the feed tube, gradually add enough water until the mixture is pureed with a smooth texture and is thin enough to pour (you will need at least 1 cup of water).

3. Pour into bowls and top with the vegetable mixture and a drizzle of good olive oil.