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.

GAZPACHO

Steps:

• Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
• Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
• Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

BLACK BEAN GAZPACHO

Steps:

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

GARBANZO GAZPACHO

Steps:

• In a large bowl, combine all the ingredients; cover and refrigerate until serving.

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.

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.

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.

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.

LIMA BEAN GAZPACHO

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.

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.

BLACK BEAN ZUCCHINI GAZPACHO

Steps:

• In a large bowl, combine all ingredients. Cover and refrigerate for 8 hours or overnight.