Chilled Cucumber-Chickpea Soup

• 2 medium cucumbers
• 1 15-oz. can chickpeas
• 1/4 cup tahini
• 2 Tbsp. lemon juice
• 1 Tbsp. olive oil
• 1 Tbsp. honey
• 2 cloves garlic, smashed
• 1-1/2 tsp. ground coriander
• 1/4 tsp. cayenne pepper
• 3 cups ice cubes

1. 1.Thinly slice enough cucumber measure 1/3 cup; set aside. Peel, seed, and cut up remaining cucumbers.
2. 2. In blender, combine cut-up cucumbers, chickpeas, tahini, lemon juice, olive oil, honey, garlic, coriander, cayenne, and 1/4 teaspoon each salt and black pepper. Cover; blend until smooth, scraping sides as needed.
3. 3. Just before serving, with motor running, add ice cubes, a few at a time, through lid opening until smooth and thickened (blender will be full).

cucumbers, chickpeas, tahini, lemon juice, olive oil, honey, garlic, ground coriander, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/chilled-cucumber-chickpea-soup-50142151 (may not work)