Lebanese Gaspacho

June 12, 2011  •  Category:


A recipe imagined by chef Ornella Hubel that I immediately wanted to try; so cool when chefs create recipes based on our Lebanese culinary heritage. Here, she used chick peas as a base for the soup. The chick peas are pureed and served gaspacho-style with pita croutons, diced tomatoes and a sprinkling of zaatar. A hearty soup and an easy soup to make.

Recipe is adapted

INGREDIENTS: 2 servings

  • 1 can of chick peas
  • 3 scallions or one medium white onion or 3 shallots
  • 1/2 cup of oatmeal flakes (the recipe calls for 100 g of fresh breadcrumbs)
  • 3 or 4 garlic cloves mashed in a mortar with one teaspoon of salt
  • 1/4 cup of olive oil
  • water, as needed
  • 1 teaspoon of ground cumin, 1 teaspoon of ground coriander
  • Pinch of cayenne pepper (or of chili flakes)
  • 1 pita bread or other flatbread
  • zaatar, a few pinches
  • juice of half a lemon
  • 1 tomato, diced


  1. Mince the scallions and fry  most of them (reserving a few for garnish) in the olive oil for a couple of minutes. Rinse the chick peas and add to the scallions with one cup of water. Add the cumin and coriander and a bit of cayenne and let the mixture simmer for 30 minutes or longer.
  2. Cut small squares in the pita bread with kitchen scissors and place in a pan; drizzle some olive oil and bake in a 275F oven till the croutons are toasted and golden; the last 30 seconds, sprinkle the zaatar and toss the croutons.
  3. Add the oatmeal flakes to the chick pea mixture and continue simmering it for 15 minutes longer; add the garlic paste and whirl in the blender until the soup is smooth but still a bit coarse. Add the lemon juice, taste and adjust seasoning.
  4. Serve the soup with diced tomatoes, extra minced scallions and the zaatar-flavored croutons.

NOTE: I prefer the soup served at room temperature rather than cold. Your call.


32 Comments  •  Comments Feed

  1. Chiara says:

    Lovely recipe Joumana, easy to make! I wish you have a good week, a hug…

  2. Miriam says:

    Mmmmm, great gazpacho recreation! 😉

  3. Rosa says:

    A wonderful gazpacho! I love the addition of cumin and za’atar.



  4. Steve @ HPD says:

    Gaspacho is one of my favorite words! I thought it meant “cowboy soup” when I was a kid. Cheers!

  5. meriem says:

    ç’a m’a l’air vraiment délicieux et tu l’as si bien présenté que ça donne envie de s’y mettre tout de suite!! Merci pour cette belle recette et à bientôt.

  6. Mark Scarbrough says:

    Have you ever tried this with grapes in the mix? There was a Lebanese family who farmed down the road from my grandparents–and they made what they called “gazpacho,” similar to this for sure, but with grapes in the mix. The grandmother would also cut grapes in half and fry them lightly cut side down in a little olive oil, no more than 1 minute as I recall, and sprinkle those on top of the soup.

  7. TheKitchenWitch says:

    I like gazpacho at room temperature, too. Something about cold soup just seems wrong.

  8. Susan says:

    It sounds delicious and packed with protein. This could be a meal for me!

  9. Erica says:

    I love this variation… Delicious flavors! I can’t wait to try it!

  10. Diane says:

    I use chickpeas a lot, this sounds like a great variation on my usual dishes. Diane

  11. Barbara says:

    That looks marvelous. I think this might be more flavorful room temperature than cold, although I do love cold soups and eat them all the time. There are too many flavors in this one and I’d be afraid to lose some of them if too cold. Love the croutons!

  12. Priya says:

    Cant wait to try this gaspacho,delicious and inviting..

  13. Suman Singh says:

    Ooh this looks so delicious and refreshing- perfect for summer.

  14. Joan Nova says:

    Very interesting. I bet it’s delicious.

  15. heguiberto says:

    Great idea Joumana. You are making cold/room temp soups and I am preparing warm ones here on this side of the planet. Well it’s a bit cold here but at least the Sun is out now.

  16. Faith says:

    Love your twist on gazpacho, Joumana! Sounds even more delicious and flavorful than the original version.

  17. Shelley Lucas says:

    I’m always up for gazpacho and this iteration looks terrific! Such a delicious summertime treat. I love that it both nourishes and cools you down. Thanks for sharing!

  18. TastyTrix says:

    Joumana, I am inspired by this soup! In fact, I am going to try to make a version for the soup of the day at the Middle Eastern cafe where I work (of course I will give credit where credit it due for the recipe!!) Question: when you say one can of chick peas, what size do you mean? So I can scale everything up … Thanks! : )

  19. Angie's Recipes says:

    The soup looks terrific! Great presentation too.

  20. T.W. Barritt says:

    This is great! It uses the techniques of gaspacho, but with a whole different set of flavors and spices. And, I love anything recipe where I can keep the ingredients on hand in the pantry.

  21. Joanne says:

    I’m normally pretty bored by gazpacho…but throw in some chickpeas and I am quite enamored!

  22. MaryAthenes says:

    Tres tres interessant !
    A essayer absolument !

  23. Mark Wisecarver says:

    So awesome. Reminded me of the overnight mujaddara Sito used to make, we couldn’t wait to lift the towels off the next day and gobble it up.

  24. Karen says:

    What a wonderful summer soup! This would be wonderful as part of a BBQ. Thanks for sharing this deliciou recipe!

  25. Anna says:

    This looks very tasty. Can’t wait to try it!

  26. Lori Lynn says:

    Hi Joumana – love this twist on regular gazpacho, you’ve really kicked it up a notch or two. The photo is lovely as well.

  27. Peter says:

    Yet another wonderful take on Gazpacho…version Lebanese! Nice healthy touch with the oats.

  28. Charissa says:

    I’m thinking I’m gonna need to make this…yes, maam. I have a can of chickpeas just waiting for me in the pantry. I’d be curious to see how much protein this has?

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