Black Bean Gazpacho Recipes

SANTA FE BLACK BEAN GAZPACHO

Santa Fe Black Bean Gazpacho image

Make and share this Santa Fe Black Bean Gazpacho recipe from Food.com.

Provided by larry 2

Categories Clear Soup

Time 40m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 17

Ingredients

7 (16 ounce) cans black beans, drained
2 (4 ounce) jars capers, drained
1 large raw yellow onion, grated
1 small raw yellow onion, grated
3 (4 ounce) jars sliced pimientos, drained, rinsed
3 teaspoons cumin
4 tablespoons cilantro
3 limes, juice of
3 (8 ounce) cans green chilies, chopped variety
13 cups regular flavor V8 vegetable juice
6 tablespoons extra virgin olive oil
6 tablespoons Worcestershire sauce
1 1/2 cups garlic
3 tablespoons balsamic vinegar
2 (12 ounce) jars medium heat salsa
1 (6 ounce) jar bottle hot salsa
3 large chopped cucumbers

Steps:

Combine beans and V8 juice, oil, lime juice, cucumber, onion, Worcestershire Sauce, and garlic, etc, etc, hand blend until only till a bit chunky NEED TO PUT IN 2 LARGE POTs TO BLEND.
Chill at least three+ hours. SERVE cold!
Serve with: COBBETTES & corn tortillas.

Nutrition Facts : Calories 473.7, Fat 8.8, SaturatedFat 1.4, Sodium 1609.6, Carbohydrate 83.1, Fiber 23, Sugar 18.4, Protein 23.5

BLACK BEAN GAZPACHO

Black Bean Gazpacho image

Wonderful and healthy light lunch or first coarse. A fast and easy make ahead gazpacho. My sisters recipe.

Provided by Bitsie

Categories Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups chopped peeled and seeded tomatoes
1 (12 ounce) can spicy vegetable juice
1 cup cubed cooked ham
1 (15 ounce) can black beans or 1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup summer squash or 1/2 cup zucchini (or combination)
1/2 cup chopped green sweet peppers or 1/2 cup yellow sweet pepper
1/4 cup thinly sliced green onion
2 tablespoons Italian salad dressing
bottled hot pepper sauce (optional)

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.

Nutrition Facts : Calories 242.9, Fat 6.9, SaturatedFat 2.4, Cholesterol 31.7, Sodium 266.7, Carbohydrate 29.2, Fiber 9.5, Sugar 7.2, Protein 17.9

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