Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons

Recipe courtesy of Stephanie Banyas Servings: 2

1/4 cup finely diced seeded English cucumbers

1/4 cup finely diced seeded Roma tomato

2 tablespoons finely diced red onion

2 tablespoons finely chopped

fresh cilantro leaves

1 lime, juice only, divided salt, to taste pepper, to taste

2 cups canned low-sodium vegetable stock, divided

1/2 cup Fresh Cravings Restaurant

Style Salsa (mild or medium)

1 container (10 ounces) Fresh Cravings Roasted Red Pepper Hummus

tri-color fried tortilla strips

In small bowl, combine cucumber, tomato, onion and cilantro. Add half the lime juice and season with salt and pepper, to taste. Let sit at room temperature.

In blender or food processor, process 1 cup stock and salsa until smooth.

Pour mixture into medium saucepan. Add remaining stock and hummus, season with salt and pepper, to taste, and bring to boil over high heat. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. Remove from heat and stir in remaining lime juice.

Divide soup between two bowls and top with relish and tortilla strips.

Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons