A thick cold soup "Gazpacho" with chickpeas

Description

My variation on the theme of the world-famous soup, in my opinion, was very fresh and tasty) try it - I'm sure you will like my hearty variation)

Ingredients

Cooking

Chickpeas rinsed

Cover with water and leave overnight to swell

By morning it will be

The water is drained, pour the new, bring to a boil, diminish the heat and cook for 50 minutes, let cool

All my vegetables, cucumbers clear from the skin (and remove the large seeds, if any), cut into cubes with sides 1 cm

Cut the tomatoes

Finely chop celery, add to the tomatoes with the cucumber

Cut 3 feather green onions, add chickpeas and onion to the other vegetables

Cleaned 2 garlic cloves, finely chop, do the same thing with anchovies - if you decide to add (I added - apparently, not in vain I pulled recently)

Finely chop half a red onion, add all to saucepan

Squeeze in a saucepan juice of half a lemon

Pour all the tomato juice, salt, pepper to taste, add 5 drops of Tabasco sauce and allow to infuse for 3-4 hours in the fridge

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