The quality and authenticity of the ingredients are essential to create special dishes. Investing in fresh, local, seasonal, and organic ingredients not only improves the taste and appearance of dishes but also contributes to overall well-being and environmental sustainability. Every great recipe starts with exceptional ingredients. At LAGALPI, through meticulous and attentive selection, we offer you the best that the Alpine and Pre-Alpine territories provide! For the warm summer days, here is an exclusive, fresh, and excellent recipe.

The summer and cold chickpea soup is a light and nutritious dish, ideal for hot days. Here is a simple recipe to prepare it:

Ingredients:

• 250g of Chickpeas – Azienda Agricola Mariangela Prunotto
• 1 cucumber
• 2 ripe tomatoes
• 1 yellow bell pepper
• 1 small red onion
• 2 teaspoons of Black Garlic Cream – Umami
• 1 liter of cold vegetable broth
• Juice of 1 lemon
• 4 tablespoons of Ceresio extra virgin olive oil – Tamborini vini
• Salt and pepper to taste.
• Fresh basil leaves for garnish
• A few drops of Apricot Balsamic 3454 – Swiss Mountain Essence

Procedure:

1. Preparation of the chickpeas: Soak dried chickpeas in cold water for at least 8 hours (or overnight). After soaking, drain and cook in plenty of water for about 1 hour, or until tender, adding 1 or 2 bay leaves during soaking.
   
2. Preparation of the vegetables: Wash and dice the cucumber after peeling, the tomatoes, and the bell pepper. Peel and finely chop the red onion and add the Black garlic cream.
   
3. Mixing of ingredients: In a large bowl, combine the cooked chickpeas, diced vegetables, onion, and black garlic cream. (Remember to remove the bay leaves used during soaking) and then blend everything until smooth.
   
4. 4. Seasoning: Pour the cold vegetable broth into the bowl with the other ingredients. Add the lemon juice and extra virgin olive oil. Mix well and adjust the salt and pepper to your taste.
   
5. Resting: Cover the bowl and let it rest in the refrigerator for at least 2 hours, so the flavors blend well and the soup is completely chilled.
   
6. Serving: Before serving, stir the soup again. Pour into individual bowls and garnish with fresh basil leaves and a few drops of apricot balsamic vinegar with some cooked and whole chickpeas.

This soup is perfect to enjoy as a starter or light main course on summer days.

Guaranteed success and bon appétit from the LAGALPI team!