Pound the garlic with 1/2 teaspoon salt in a mortar until smooth. Combine the buttermilk, garlic, cucumber, and chickpeas in a bowl and chill well. Combine the oil, herbs, a few pinches of salt, and the lemon zest in another bowl. When cold, taste the soup for salt and season with pepper and lemon juice. Serve garnished with the olive oil and herb oil.
Calories From Fat 142 Protein 8 Total Fat 15 Carbohydrates 12
Calories 221 Calcium 312 Iron 1 Sodium 258 Vitamin A 306 Vitamin C 5 Cholesterol 9
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