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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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