A refreshing twist on traditional gazpacho, enriched with chickpeas and crispy quinoa for added sustenance. This chilled soup is perfect for hot days and combines fresh tomatoes, red pepper, cucumber, and a flavorful salsa topping.
1: Get all of the gazpacho ingredients into a high-speed blender and blitz until smooth.
2: Strain the mixture to remove any pulp if desired.
3: Chill the soup for 30 minutes (optional).
4: Mix together all the salsa ingredients and add enough olive oil to make it saucy.
5: Combine the salsa with the diced pepper, cucumber, and chickpeas.
6: Spoon the mixture into a bowl.
7: Pour over the chilled soup and finish with crispy quinoa.
