Santa Fe Black Bean Gazpacho Recipes

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.

SANTA FE BLACK BEAN GAZPACHO

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.

HOMEMADE V-8 GAZPACHO

Steps:

• Stir all ingredients together. Chill.
• Ladle into bowls & pass the toppings!
• Here are some different ones to choose from:
• Sliced black olives.
• shredded sharp cheddar cheese.
• chopped green onions.
• avocado slices.
• croutons.
• sweet corn kernels.
• toasted pumpkin seeds.

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.

SANTA FE GAZPACHO

Steps:

• Coarsely chop half of cucumber; place in blender. Add 1/2 cup broth and next 5 ingredients; puree until smooth. Pour soup into large bowl. Mix in cup broth. Season with salt and pepper. Cover; chill at least 2 hours and up to 6 hours.
• Mix 1 rounded tablespoon each of green onions, avocado, jicama, green bell pepper and tomatoes in small bowl; reserve for garnish. Mix remaining green onions, avocado, jicama, bell pepper and tomatoes into soup. Ladle soup into bowls. Sprinkle with reserved garnish.