# Can-Do Gazpacho

Chilled Pureed Sardine and Chickpea Soup with Fresh Herbs

Portuguese summers call for something bold and cold, enter this sardine and chickpea gazpacho, where pantry staples meet fresh flavors. You’ll learn how to emulsify oil-packed sardines into a silky soup and deliver a refreshingly briny, herb-laced bowl.

- Serves: 4
- Cook time: 30 minutes
- Cuisine: Portuguese
- Meal: Dinner
- Dietary: Gluten-free, Dairy-free, Nut-free, Soy-free
- Canonical: https://cookwithherb.com/r/chilled-pureed-sardine-and-chickpea-soup-with-fresh-herbs-fc9b41bb
- Image: /api/recipes/image-file?pathname=recipes%2Ffc9b41bb-286b-4fce-b05c-1be94c01bfe3-1790886078386.png

## Ingredients

- 2 (4 oz) cans canned sardines in olive oil, drained and oil reserved
- 1 1/2 cups chickpeas, cooked and drained
- 3 cups ripe tomatoes, cored and chopped
- 1 cup cucumber, peeled and chopped
- 3/4 cup red bell pepper, seeded and chopped
- 1/2 cup red onion, chopped
- 2 cloves garlic, minced
- 1 cup country-style bread, crusts removed and cubed
- 2 tbsp sherry vinegar
- reserved from sardine cans + 2 tbsp extra virgin olive oil
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tbsp fresh mint leaves, chopped
- 1 lemon, zested and juiced
- 1 cup cold water
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper

## Instructions

1. In a large bowl, combine bread cubes and cold water. Let soak for 5 minutes until the bread is thoroughly softened. (Herb says: Soaking bread gives your gazpacho body and turns cheap carbs into texture magic.)
2. In a blender, add soaked bread (squeeze out excess water first), tomatoes, cucumber, red bell pepper, red onion, garlic, and half of the chickpeas. Puree until smooth, about 1 minute.
3. Add the drained sardines, reserved sardine oil, parsley, mint, sherry vinegar, lemon juice and zest, kosher salt, and black pepper. Blend until completely smooth and creamy. (Herb says: Sardines are natural emulsifiers, so blending them makes the soup velvety and rich, no cream required!)
4. With the blender running on low, slowly stream in the extra 2 tablespoons of olive oil until fully incorporated and the soup looks glossy.
5. Taste and adjust salt, pepper, and acidity as needed. If the gazpacho is too thick, blend in up to 1/2 cup more cold water to reach your desired texture.
6. Chill the gazpacho in the refrigerator for at least 1 hour, covered. (Herb says: Chilling lets the flavors meld and tames any raw onion bite, science works best when it's cold sometimes.)
7. To serve, ladle gazpacho into bowls. Garnish with remaining chickpeas, extra chopped cucumber, diced tomato, sardine fillets, a drizzle of olive oil, and herb sprigs.
8. Serve immediately while cold.

## Equipment

- blender