Have you ever had a Cold Soup ?? if not or have never heard of it, then this your chance to try this bowl of yum. It’s a simple, soup made using water, yogurt or buttermilk (You can use vegan yogurt too), along with veggies and some seasoning. And the way the temperature is rising in California, this sounded like a perfect opportunity to make one at home. So, today I’m sharing the recipe of Cucumber Chickpea Cold Soup Being a fusion blogger, I gave this soup a little twist by using buttermilk, chickpea as a base and addition of cucumber juice, makes it lighter and delicious. As per many holistic belief, these ingredients cool the tummy and are great for digestion too. I’m pairing this Cucumber Chickpea Cold Soup with a big bowl of salad for a perfect afternoon meal or you may add toasted garlic bread /bowl of fried rice to make it into a dinner. They can also be served as mini appetizer shots or small bowl. They can be stored in the refrigerator for 1-2 days and you can even serve them slightly warm if desired. I’ve used green onions and coconut to decorate the soup as it blends in the taste however you can completely skip the decoration part and enjoy the soup as is. Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here: Facebook / Pinterest / Instagram
