Spicy Black Bean Gazpacho Recipe
Ingredients
| 1 red bell pepper, coarsely chopped | ||
| 3 green onions, coarsely chopped | ||
| 3 ripe tomatoes, coarsely chopped | ||
| 1 large clove garlic, minced | ||
| Black beans | 1 Can (10oz), drained, rinsed | |
| Tomato juice | 1 Can (10oz) | |
| Balsamic vinegar | 2 Tablespoon | |
| Red wine vinegar | 1 Tablespoon | |
| Hot pepper sauce | 1 Teaspoon | |
| 1/3 cup chopped fresh coriander or parsley | ||
| Light sour cream or plain yogurt | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. In a food processor, finely chop red pepper and green onions, using on-off turns; transfer to a large bowl. Add tomatoes to food processor; finely chop, using on-off turns. Add to pepper-onion mixture along with black beans and tomato juice. Add balsamic and red wine vinegars; season with salt, pepper and hot pepper sauce to taste. Cover and refrigerate for 4 hours, preferably overnight.
2. Add about 1/3 cup (75 mL) cold water to thin soup, if desired. Adjust seasoning with vinegars, salt, pepper and hot pepper sauce. Ladle into chilled bowls; sprinkle with coriander and top with a spoonful of sour cream.
2. Add about 1/3 cup (75 mL) cold water to thin soup, if desired. Adjust seasoning with vinegars, salt, pepper and hot pepper sauce. Ladle into chilled bowls; sprinkle with coriander and top with a spoonful of sour cream.
Chef
