Bean Gazpacho Recipes

GAZPACHO

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

BLACK BEAN GAZPACHO

Steps:

• Combine all of the ingredients in a large bowl. Cover and refrigerate for at least 2 hours.

BEST GAZPACHO

Steps:

• Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
• With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
• Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
• Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

CHUNKY BLACK BEAN GAZPACHO

Steps:

• Whisk together tomato sauce, water, vinegar, lemon juice, oil, pepper sauce and black pepper in medium bowl until blended.
• Stir in undrained tomatoes, beans, cucumber, bell pepper and onions. Cover and refrigerate at least 3 hours for flavors to blend. Serve with pita bread, toasted if desired.

BLACK BEAN GAZPACHO

Steps:

• In a large mixing bowl combine tomatoes, juice, ham, beans, cucumber or squash, chopped pepper, green onions, and dressing.
• Cover and chill for 2 to 24 hours.
• If desired, serve with bottled hot pepper sauce.
• Makes 4 main-dish servings.
• *Note:If you're not so hot about hot and spicy food, you can use regular vegetable juice, or even the reduced-sodium version.
• Make-Ahead Tip: Combine ingredients; cover and chill for 2 to 24 hours.

BEAN GAZPACHO

Steps:

• Process beans, tomato juice, lime juice and Worcestershire sauce in a food processor or blender. Pour the mixture into a large bowl. Mix in the remaining ingredients except the avocado and croutons. Refrigerate until chilled - about four hours. Pour into bowls and add avocado and croutons. Serve with crusty multigrain bread or rolls.

CHUNKY GAZPACHO AND BEAN SALAD

Steps:

• Peel some strips of skin from cucumber using a vegetable peeler. Cut lengthwise into quarters; cut quarters crosswise into 1/2-inch pieces.
• Mix tomato juice, oil, red wine vinegar, hot pepper sauce, salt, and pepper together in a large bowl with a wire whisk or a fork. Add cucumber, kidney and great northern beans, tomatoes, celery, bell peppers, and green onions. Toss gently. Cover and refrigerate if not serving right away.

GAZPACHO GREEN BEANS

Steps:

• Cook green beans in a large pot of well-salted boiling water, uncovered, until just tender, 5 to 7 minutes. Drain, then chill in an ice bath. Spread on paper towels to dry.
• Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then cook whole tomatoes, green pepper, and garlic, turning with tongs, until all are blackened in spots, about 10 minutes.
• Coarsely chop tomatoes, green pepper, and garlic. Reserve 1/2 cup chopped tomato and purée remaining tomatoes, green pepper, and garlic in a blender with vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. With motor running, drizzle in oil.
• Transfer gazpacho to a bowl and quick-chill in an ice bath until cold.
• Toss green beans with gazpacho and serve sprinkled with reserved chopped tomato.