Spicy Black Bean Gazpacho

Ingredients:
  • 1 red pepper, seeded and chopped
  • 2 jalapeño peppers, seeded and chopped
  • 4 large green onions, chopped
  • 2 cloves garlic, minced
  • 3 *ripe* red tomatoes, chopped
  • 1 can - (19 oz/540 mL) black-beans, rinsed and drained
  • 1 can - (19 oz/540 mL) tomato juice
  • 2 Tbs. - (25 mL) red-wine vinegar, or to taste
  • 1 Tbs. - (15 mL) balsamic vinegar, or to taste
  • salt and black pepper
  • 1/2 cup - (125 mL) chopped fresh coriander
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Preparation:

Place red pepper, jalapeño peppers, green onions, and garlic in food processor; process until mixture is finely chopped. Transfer to large bowl.

Add tomatoes to food processor; process until finely chopped. Add to pepper mixture, along with black-beans and tomato juice.

Add vinegars to taste. Season with salt and pepper (although I imagine salt could be passed as canned beans are often salty enough). *Refrigerate until cold.

NOTE: Tomato-based soups are at their best when chilled overnight so flavors mellow.

Ladle soup into chilled bowls, sprinkle with coriander, and top with a dollop of FF sour cream.

Serve with grilled garlic and herb bread.

Servings:
Source: Pat Gilliece
Submitted by: Recipe Group Member
Date: Mar 4, 1998






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