Recipe by mersaydees
This recipe is based on one from a Dr. Oz December 2011 episode where he gave away many Vitamix blenders that cost about $500 each. Fortunately, the directions say you can make this in a blender, which I will have to do while I save up my money. I only use 1 tablespoon of chili powder as 2 tablespoons is too much heat for my tastes. Tip: if you like this and make a lot of it, I saw on another of his shows that it’s much cheaper to soak dry chickpeas than to use canned chick peas, also known as garbanzo beans.
Top Review by FLKeysJen
Lots of bold flavor, almost like a cross between salsa and soup! I took Mikekey's advice about it being thin and used only one cup of broth - came out with a nice gazpacho-type consistency. This is as quick to make as tomato soup from the can but much healthier. A cup would not be a filling meal, but nice with a large salad or as a starter to keep you from overeating at the main meal.
- 1 (14 1/2 ounce) can diced fire-roasted tomatoes, with medium chilies
- 1 (15 ounce) can chickpeas
- 2 garlic cloves, chopped
- 2 cups vegetable stock or 2 cups chicken broth
- 2 tablespoons chili powder
- 1⁄4 cup lime juice
- 1⁄2 cup fresh cilantro, freshly chopped
Directions See How It's Made
- Add tomatoes, chick peas, garlic, broth and chili powder to either a blender or a Vitamix. Puree.
- Transfer mix to a large pot and bring to the boil; lower the heat and simmer for about 10 minutes.
- Alternatively, you may add the first 5 ingredients to a large pot and process the ingredients with an immersion blender. Bring to the boil and simmer for about 10 minutes.
- To serve, stir in lime juice and cilantro. Enjoy!