This soup is so light, delicate and delicious! Accompanied by a sandwich or salad, it’s the perfect summer soup!
Recipe adapted from Cuisine at Home.
Wash the leeks by swishing them around in a sink of water to get off all the sand.
Saute leeks and potatoes in 1 Tablespoon oil in a large pot over medium heat. Cook until leeks are soft, about 5 minutes.
Stir in broth, zucchini and 1/2 cup chickpeas. Bring to a simmer, cover, and cook until vegetables are tender, about 20 minutes.
Meanwhile, prepare crispy chickpeas. Heat remaining oil in a nonstick skillet over medium heat. Add remaining chickpeas and sauté until crisp, about 5 minutes. Season with salt and pepper; remove from heat. Place on a paper towel to drain.
Add lemon juice, Tabasco, salt and pepper to soup once potatoes are tender. Puree in batches in a blender until smooth. (An immersion blender may also be used.)
Garnish each serving with cream, crispy chickpeas and mint.