Spicy Red Pepper Chickpea Soup With Gazpacho Relish & Tortilla Croutons

This delicious soup blends together cucumber, tomato, onion, and cilantro, featuring Fresh Cravings Restaurant Style Salsa and Roasted Red Pepper Hummus.

Serves: 2 as a soup course or 8 as an appetizer

TOTAL TIME15 Minutes


  • ¼ cup finely diced seeded English cucumbers
  • ¼ cup finely diced seeded Roma tomato
  • 2 tablespoons finely diced red onion
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 2 cups canned low sodium vegetable stock, divided
  • ½ cup Fresh Cravings Restaurant Style Salsa, mild or medium (depending on spice preference)
  • 1 10-ounce container Fresh Cravings Roasted Red Pepper Hummus
  • Juice of 1 lime, divided
  • Tri-Color Fried Tortilla strips, such as Fresh Gourmet Brand


  1. Combine cucumber, tomato, onion, and cilantro in a small bowl, add juice from half the lime and season with salt and pepper. Let sit at room temperature while you make the soup.
  2. Combine 1 cup stock and salsa in a blender or food processor and process until smooth.
  3. Pour mixture into a medium saucepan, add remaining stock, hummus, salt and pepper, and bring to a boil over high heat. Reduce heat to medium low and simmer until slightly thickened, about 15 minutes. Remove from heat and stir in juice from the remaining lime half.
  4. Divide soup between two bowls and top with the relish and a handful of tortilla strips. Or pour the soup into a measuring cup with lip and pour among individual shot glass or espresso cups. Top with a small spoonful of the relish and a few tortilla strips.

Credit: Stephanie Banyas, New York Times Bestselling Cookbook Author and Recipe Developer