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Spicy Black-Bean Gazpacho

Thanks to Susan, who posted the "Tortilla Bean Casserole."  The black beans
reminded me of a gazpacho recipe I clipped out of the Montreal Gazette last
year, but have yet to try.  Maybe others would be interested?  Here it is:


1 red pepper, seeded and chopped
2 jalapeno 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
FF sour cream (optional)

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

TO SERVE:  Ladle soup into chilled bowls, sprinkle with coriander, and top
with a dollop of FF sour cream.
                   Serve with grilled garlic and herb bread.

Let us know how it turns out...Enjoy!