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Spicy Black Bean Gazpacho

fast.cook's picture
Ingredients
  Red bell pepper 1 , coarsely chopped
  Green onions 3 , coarsely chopped
  Ripe tomatoes 3 , coarsely chopped
  Garlic clove 1 Large, minced
  Canned black beans 19 Ounce, rinsed and drained (1 Can / 540 Milliliter)
  Canned tomato juice 19 Ounce (1 Can / 540 Milliliter)
  Balsamic vinegar 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Hot pepper sauce 1 Teaspoon
  Chopped fresh coriander/Parsley 1⁄3 Cup (5.33 tbs)
  Light sour cream/Plain yogurt 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. In a food processor, finely chop red pepper and green onions, using on-off turns; transfer to a large bowl. Add tomatoes to food processor; finely chop, using on-off turns. Add to pepper-onion mixture along with black beans and tomato juice. Add balsamic and red wine vinegars; season with salt, pepper and hot pepper sauce to taste. Cover and refrigerate for 4 hours, preferably overnight.
2. Add about 1/3 cup (75 mL) cold water to thin soup, if desired. Adjust seasoning with vinegars, salt, pepper and hot pepper sauce. Ladle into chilled bowls; sprinkle with coriander and top with a spoonful of sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Quick

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4.233335
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 691 Calories from Fat 42

% Daily Value*

Total Fat 5 g7.3%

Saturated Fat 2.2 g10.9%

Trans Fat 0 g

Cholesterol 10.5 mg3.5%

Sodium 2398.6 mg99.9%

Total Carbohydrates 128 g42.8%

Dietary Fiber 33.5 g134%

Sugars 44.3 g

Protein 38 g76%

Vitamin A 240.6% Vitamin C 550.4%

Calcium 86.3% Iron 53.9%

*Based on a 2000 Calorie diet

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Spicy Black Bean Gazpacho Recipe