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Chilled Gazpacho with Crispy Chickpea Croutons

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Gazpacho is a classic Spanish dish that’s known for its refreshing and vibrant flavors. It’s traditionally made with crusty bread, but in this recipe, we’re giving it a healthier, gluten-free twist by using crispy chickpea “croutons” instead. This Chilled Gazpacho with Crispy Chickpea “Croutons” is a delightful dish that’s perfect for warm-weather dining.

The Allure of Chilled Gazpacho with Crispy Chickpea Croutons

This gazpacho is a beautiful blend of fresh vegetables and herbs, all pureed to create a chilled soup that’s bursting with flavor. Thanks to the cumin and smoked paprika, the chickpea “croutons” add a satisfying crunch and a hint of smokiness. And the diced avocado adds a creamy touch that perfectly balances the tanginess of the soup.


To make this delightful dish, you’ll need canned chickpeas, extra virgin olive oil, ground cumin, smoked paprika, a red onion, a red bell pepper, a cucumber, tomatoes, garlic cloves, water, red wine vinegar, fresh lemon juice, fresh basil, fresh parsley, an avocado, and salt and black pepper to taste.


  • 1 15.5 oz can chickpeas drained and rinsed
  • 3 tbsp extra virgin olive oil divided
  • 1 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • sea salt and black pepper to taste


  • 1 medium red onion, roughly chopped
  • 1 large red bell pepper roughly chopped
  • 1 large cucumber peeled and roughly chopped
  • 5 large tomatoes roughly chopped
  • 3 fresh garlic cloves
  • 3/4 cup water
  • 2 tbsp red wine vinegar
  • 3 tbsp fresh lemon juice divided
  • 1/4 cup fresh basil roughly chopped
  • 1/2 cup fresh parsley chopped
  • sea salt and black pepper to taste
  • 1 medium avocado
  • sprigs of fresh basil or parsley for garnish

The Process

Begin by preheating your oven and preparing a baking sheet. Toss the chickpeas with olive oil, cumin, and smoked paprika, then spread them out on the baking sheet and roast until golden brown and crispy.

Meanwhile, finely dice a quarter of the red onion, bell pepper, and cucumber. Set them aside for later.

Place the remaining vegetables in a food processor or blender, along with the garlic, water, vinegar, lemon juice, and herbs. Pulse until mostly smooth, then transfer to a bowl and chill in the refrigerator.

Once the chickpeas are crispy, let them cool. They’ll become even crispier as they cool down.

Before serving, dice the avocado and toss it with lemon juice to prevent browning. Adjust the seasonings of the gazpacho if needed, then serve it in bowls, topped with the diced vegetables, crispy chickpeas, and diced avocado.

The Verdict

The Chilled Gazpacho with Crispy Chickpea “Croutons” is a refreshing and satisfying dish that’s perfect for summer dining. It’s packed with fresh flavors and interesting textures, making each spoonful a delight. And with its healthy, gluten-free ingredients, it’s a dish you can feel good about enjoying. So why not add a Spanish touch to your meal with this delightful gazpacho? Enjoy!

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chilled gazpachoPin

Chilled Gazpacho with Crispy Chickpea “Croutons”

Most traditional gazpacho recipes include crusty bread as one of the key ingredients. However, this healthier, gluten-free version features crispy chickpea “croutons” as an alternative.
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Course: Appetizer, Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 5
Calories: 207kcal
Author: Iva Ursano


Chickpea "Crouton" Ingredients

  • 1 15.5 oz can chickpeas drained and rinsed
  • 3 tbsp extra virgin olive oil divided
  • 1 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • sea salt and black pepper to taste

Gazpacho Ingredients

  • 1 medium red onion roughly chopped
  • 1 large red bell pepper roughly chopped
  • 1 large cucumber peeled and roughly chopped
  • 5 large tomatoes roughly chopped
  • 3 fresh garlic cloves
  • 3/4 cup water
  • 2 tbsp red wine vinegar
  • 3 tbsp fresh lemon juice divided
  • 1/4 cup fresh basil roughly chopped
  • 1/2 cup fresh parsley chopped
  • sea salt and black pepper to taste
  • 1 medium avocado
  • sprigs of fresh basil or parsley for garnish


  • Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
  • In a medium bowl, toss the chickpeas with one tablespoon of olive oil, ground cumin, and smoked paprika. Season with salt and black pepper, to taste, and toss to combine.
  • Spread seasoned chickpeas onto the prepared baking sheet and place in the pre-heated oven to roast until golden-brown and crispy, approximately 15-20 minutes. For more uniform results, turn the chickpeas or give the pan a good shake halfway through cooking.
  • Meanwhile, finely dice one quarter of the red onion, bell pepper, and cucumber. Set aside.
  • Place the tomatoes, plus the remaining red onion, bell pepper, and cucumber in a food processor or high-powered blender. Add the garlic, water, red wine vinegar, two tablespoons lemon juice, and fresh herbs. Season with salt and black pepper, to taste, and quickly pulse until the mixture is mostly smooth.
  • Transfer the gazpacho to a large glass or other non-reactive bowl. Cover and place in the refrigerator for at least 30 minutes to overnight to chill.
  • Once the chickpeas are golden and crispy, remove from oven and set aside to cool. They will become crispier as they cool. Store in an airtight container if using the next day.
  • Right before serving, dice the avocado and toss with the remaining tablespoon lemon juice to prevent browning. Set aside.
  • Before serving, taste the gazpacho and adjust seasonings, as desired. Transfer the chilled soup into individual serving bowls and top with some of the finely diced red onion, bell pepper, and cucumber. Garnish with the crispy chickpeas, diced avocado, and sprigs of fresh herbs, if using. Enjoy!


Tip: Blending the fresh herbs with the vegetables yields a more robust, uniform flavor. However, this also affects the color of the finished soup. For a brighter red color, don’t blend the fresh herbs with the other ingredients when preparing. Finely mince and stir them in after blending, instead.


Calories: 207kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 23mg | Potassium: 875mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3318IU | Vitamin C: 87mg | Calcium: 60mg | Iron: 2mg
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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