Serves 1-2

Olive oil

Garlic (fresh + powder)

1 Onion

1/2 can chickpeas

Salt

Lots of Pepper (depends on how spicy you want it)

All Seasoning

Water

Big Fat Cucumber

Let the oil, garlic, seasonings & chickpeas simmer together until chickpeas are soft inside. Scrape the inside seeds from the cucumber into the blend. Add 1/4 of water (more if you want it to be soupier, less if you want a thicker soup). After simmering for a little while, you can let it cool and carve out the remaining parts of the cold cucumber into a clean bowl. The skin of a cucumber won’t do well for the soup and personally I hate it. Add the soup to the bowl and VOILA!

I just made this on a whim and I loved the coolness of the cucumber with the spice of the soup. Delicious. 😍