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Cold Chickpea and Arugula Soup by RICARDO

Cold Chickpea and Arugula Soup by RICARDO

Soups | Easy | 2 hours 35 minutes
4
Soups
Easy
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Recipe details

Ingredients

Toasted Pita

Soup

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Directions

Toasted Pita

  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. In a small bowl, heat the honey in the microwave oven for a few seconds or until runny. Add the oil.
  3. Separate the pita bread in half and place on a non-stick or parchment paper-lined baking sheet with the outsides of the pita halves facing up. Using a pastry brush, cover the surface of the pita with the oil mixture. Sprinkle with the sesame seeds and sumac. Season with salt and pepper.
  4. Bake the pita for 10 minutes or until golden and crispy. Let cool on a wire rack. Break into pieces.

Soup

  1. Tear the 2 pita breads into small pieces.
  2. In a blender, combine the broth, oil and honey. Add the remaining ingredients and the small pieces of untoasted pita. Season with salt and pepper. Purée until smooth. Refrigerate for 2 hours. Place 4 bowls in the refrigerator.
  3. When ready to serve, divide the soup among the cold bowls. Top with the toasted pita pieces. Drizzle with olive oil. Sprinkle with sumac and dill fronds.

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