Spicy Black Bean Gazpacho
|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|
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.