BLACK BEAN GAZPACHO
"I first tried this colorful chilled soup at my best friend's house during one of the hottest summers I can remember," recalls Shelley Graff of Philo, Illinois. "Its garden-fresh flavor really hit the spot!"
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a large bowl. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 95 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 591mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
CHUNKY GAZPACHO AND BEAN SALAD
Delicious, refreshing gazpacho salad that is best during the summer with fresh vegetables.
Provided by jrwillmer4
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 36.8 g, Fat 0.9 g, Fiber 10.5 g, Protein 11.4 g, SaturatedFat 0.2 g, Sodium 439.4 mg, Sugar 4.9 g
BLACK BEAN ZUCCHINI GAZPACHO
My family enjoys chilled soups during the hot summer months. I came up with this spicy blend when trying to use up our garden zucchini. It's a hit with friends whenever I serve it, too. -Julie Wilson of Grand Rapids, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts : Calories 149 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
BLACK BEAN GAZPACHO
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
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
MEXICAN FAVA BEAN GAZPACHO WITH FRESH MINT
This recipe was one of my mother's fava bean soup recipes from central Mexico. it can be enjoyed either as a hot soup or chilled and served as a gazpacho in the summer months.
Provided by rosie8985
Categories Clear Soup
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- • Lightly sauté the turnips, onion, celery, carrots, and garlic in a skillet with a light coating of olive oil while adding the Himalayan Pink Salt and pepper.
- • In a separate soup pan add the chicken broth and water to the rinsed and cleaned Fava beans bring to a slow boil and then reduce the heat to simmer. Add the sautéed vegetables from above and the tomatoes, sliced Serrano peppers and 25 mint leaves to the Fava beans and simmer for 15 minutes.
- • Remove ½ of the above soup mixture and blend in a standard blender. Return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. Let cool and refrigerate until cold.
- • Here's the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground Himalayan Pink Salt to the mint leaves. The presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. Serve with blue corn tortillas on the side.
- • Voila "Mexico jus' like I pictured it".
Nutrition Facts : Calories 244.2, Fat 1.7, SaturatedFat 0.4, Sodium 311.9, Carbohydrate 41.1, Fiber 16.2, Sugar 5.8, Protein 18.7
SANTA FE BLACK BEAN GAZPACHO
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
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
FAVA-BEAN GAZPACHO WITH SHERRIED RAISINS
Provided by Amanda Hesser
Categories soups and stews, appetizer
Time 3h20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Soak the raisins in 1/2 tablespoon of the sherry mixed with 2 tablespoons water. Moisten the bread crumbs with 1 teaspoon of the sherry vinegar mixed with 1 tablespoon water.
- Briefly steam the favas in their pods until just wilted, about 5 minutes. Refresh in cold water. Peel from the pods, shell and set aside. The favas should be almost raw.
- Crush the garlic with the salt. Add the garlic paste to a food processor along with the fava beans, bread paste, cumin, salt to taste and the remaining sherry and vinegar. Blend well. Add the olive oil in a thin stream. Gradually work in 2 cups of ice water. Chill for at least 3 hours. Garnish with grapes and the drained raisins.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 21 grams, Carbohydrate 54 grams, Fat 26 grams, Fiber 21 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 115 milligrams, Sugar 28 grams, TransFat 0 grams
LIMA BEAN GAZPACHO
_Gazpacho de Habas_ This gazpacho has a haunting flavor - barely identifiable as lima beans - and is also excellent when you substitute pine nuts for the limas, as the chef at El Churrasco, in Córdoba, often does. The addition of an egg - not at all unusual in white gazpachos - gives this soup a creamier, richer taste. It is best served in small portions.
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Cover lima beans with water by 1 inch in a saucepan and bring just to a boil (if using fresh limas, boil 5 minutes). Reserve 2/3 cup cooking water, then drain in a sieve and rinse under cold water to stop cooking.
- Soak bread in 1/2 cup water 1 minute, then squeeze bread dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, and lima beans in a food processor until beans are very finely chopped. Blend in egg and 2 tablespoons plus 2 teaspoons vinegar, then add oil in a slow stream with motor running, blending until thick and smooth. Gradually add reserved cooking water and ice water with motor still running, blending until as smooth as possible, about 1 minute.
- Force gazpacho through sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
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.
GAZPACHO WITH RUNNER BEAN TEMPURA & PICKLED CORIANDER SEEDS
We love the contrast of flavours, textures and temperatures in this gazpacho served with runner bean tempura and pickled coriander seeds. A fabulous starter
Provided by Rosie Birkett
Categories Soup, Starter
Time 40m
Number Of Ingredients 17
Steps:
- To make the pickled coriander seeds, put the vinegars in a small pan with the sugar and 25ml water. Bring to the boil, drop in the coriander seeds, turn off the heat and leave to infuse.
- To peel the tomatoes, lightly score a cross in the top of each one, place in a large bowl and cover with boiling water for 1 min. Drain and peel. Cut each one into quarters and use a knife to scrape away the seeds. Don't discard what you remove - sieve out the seeds and use the juice in the next step.
- Blitz the tomatoes, cucumber, capers, garlic, chilli and 2 tsp sea salt in a food processor. Pour into a bowl and chill for a couple of hours for the flavours to meld, then add the olive oil and stir. Add 1 tbsp of the sherry vinegar and taste. If it needs more to bring out the flavours, then add another tbsp. Divide between bowls and chill the soup while you make the runner bean tempura.
- Pour the vegetable oil into a high-sided saucepan and set over a medium heat to get up to temperature (about 180C) while you make the batter.
- To make the batter, put the flour, a pinch of salt and the cumin seeds in a bowl and stir. Add the beaten egg, then pour in the water. Gently stir the mixture, taking care not to over-mix it - a few lumps help give tempura its texture. Test the temperature of the oil by dropping in a little bit of batter. It should bubble and float to the top. If it browns immediately, reduce the heat.
- Mix the runner beans into the batter and then fry in batches, removing with a slotted spoon once they're crisp, golden and just starting to brown. Drain on kitchen paper and season. Top each bowl of soup with some crispy runner beans, and spoon over a little of the drained, pickled coriander seeds.
Nutrition Facts : Calories 240 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
WHITE BEAN GAZPACHO - PRESSURE COOKED
Steps:
- rain and rinse the beans. Place them in the cooker with water, oil (if needed), garlic, onions, bay leaves, paprika, and red pepper flakes. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 8 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. The beans should be quite soft. If they are not, return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until beans are done. Remove the bay leaves and puree the soup in two to three batches in a blender (preferred) or food processor. Add salt. Transfer to large storage container, cover, and chill. Just before serving stir in tomatoes, cucumbers, green pepper, onion, olive oil, and vinegar to taste. (The soup should have a slight piquant edge.)
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