Yield: 10 servings | Prep: 30 minutes | Ready in: 2 hours
Why we love it:
When you hit the water for some well-deserved summer fun, you'll need a no-hands, no-mess meal that's filling. This cold soup fits the bill. The garbanzo beans alone pack a wallop of carbohydrates to help fuel your aqua adventures, fiber to help you feel full for as long as it takes to get to the next take-out, and protein to help restore your muscles after a long day of paddling. Plus, it's easily transportable and won't get waterlogged. If you're craving some comfort, you can heat it up at breakfast and store it in a thermos for a warming lunch.
What you need:
5 large Roma (plum) tomatoes, diced
1 (15.5-ounce) can garbanzo beans, drained and rinsed
1 stalk celery, diced
1 cucumber, peeled, seeded and diced
2 green onions, chopped
2 tablespoons finely chopped sweet onion
1/4 cup chopped fresh parsley
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 lemon, juiced
1 clove garlic, minced
1 (46-fluid-ounce) can tomato juice
1 teaspoon curry powder
1 pinch dried tarragon
Freshly ground black pepper to taste
1 dash hot pepper sauce
What you do:
1. In a large glass bowl, mix tomatoes, garbanzo beans, celery, cucumber, green onions, sweet onion, parsley, red bell pepper, yellow bell pepper, lemon juice and garlic. Pour in tomato juice.
2. Season with curry powder, tarragon, pepper and hot pepper sauce.
3. Chill in the refrigerator at least 2 hours before serving.