Quick Bloody Mary Style Tomato and Chickpea Soup (No Vodka)

Quick Bloody Mary Style Tomato and Chickpea Soup (No Vodka)

Recipe from Marin Gora, chef and co-founder of Café-Dining Gramme, a cafe-diner with a mixed “Parisian” cuisine, where Marin draws inspiration from her roots, including Vietnamese and Polish.

Tomato soup
Tomato Soup © Getty / StudioThreeDots

Ingredients

  • Recipe for two.
  • 1 yellow onion
  • 2 garlic cloves
  • 1 tin 500 ml chopped tomatoes of very good quality (can be found in Italian grocery stores)
  • 1 bunch celery stalk
  • 1 box 250 g cooked chickpeas of very good quality
  • Olive oil, salt and pepper
  • Jar of whole cream (raw, sigh)
  • Coriander
  • 1 teaspoon tabasco
  • Lemon juice

Expanded:

Wash the celery stalks well, then remove the stalks. Then cut the stems. Reserve them.

Finely chop the onion and garlic cloves. Saute the onion in a large saucepan with a little olive oil, then add the garlic to keep it from burning.

Add chopped celery stalks, cook for 10-15 minutes.

Then add the chickpeas, then the canned tomatoes. Leave to cook for 15 minutes.

Add 500 ml of mineral water and leaves (they will be infused in the soup). Sample. Season with salt and tabasco, add water, and adjust the texture to your liking.

Remove celery leaves. Serve with a whole cream meatball, celery salt (homemade), a pinch of pepper mill, a little coriander and olive oil.

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