Almost-Instant Chickpea-Tomato Soup

This is from a recipe book called Vegan on the Cheap.

makes 4 servings

1 1/2 cups cooked or 1 (15.5 oz.) can chickpeas, drained and rinsed

2 garlic cloves, crushed

1 (14/5 oz.) can crushed or diced tomatoes

1 teaspoon ground cumin

2 tablespoons lemon juice

2 tablespoons olive oil (I never use this)

1 cup plain unsweetened soy milk

Salt

Ground cayenne (I never use this)

2 tablespoons minced fresh cilantro or parsley (I never use this)

In a high-speed blender, combine the chickpeas and garlic and process until finely ground.

Add the tomatoes, cumin, lemon juice, oil, 1/2 cup of the soy milk, and salt and cayenne to taste. Blend until smooth.

Add as much of the remaining 1/2 cup of soy milk as needed to achieve desired consistency-not too thin or too thick-and blend until smooth and creamy. Taste and adjust the seasonings, adding more salt and cayenne, if necessary.

Transfer the soup to a large saucepan over medium heat and cook, stirring, until hot, about 5 minutes. If serving hot, ladle into bowls, top with minced cilantro, and serve at once. If serving chilled, let the soup cool to room temperature, then transfer to a serving bowl. Cover and refrigerate until chilled, about 3 hours. Then ladle into soup bowls and garnish with the cilantro.