Santa Fe Black Bean Gazpacho Recipes

BLACK BEAN GAZPACHO

Black Bean Gazpacho image

"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

Ingredients

3 cans (11-1/2 ounces each) spicy hot V8 juice
4 medium tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1 cup cubed fully cooked ham
1/2 cup each chopped green, sweet yellow and red pepper
1/2 cup chopped cucumber
1/2 cup chopped zucchini
1/4 cup finely chopped green onions
2 tablespoons Italian salad dressing
3/4 teaspoon salt
1/8 to 1/4 teaspoon hot pepper sauce

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.

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

GAZPACHO WITH HERBS AND CHILES

Gazpacho with Herbs and Chiles image

Categories Soup/Stew Herb Pepper Tomato No-Cook Low/No Sugar Summer Raw Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

4 cups tomato juice
1 red onion, finely chopped (about 2 cups)
1 cucumber, halved, peeled, seeded, finely chopped (about 1 1/2 cups)
1 red bell pepper, finely chopped (about 1 cup)
1 yellow bell pepper, finely chopped (about 1 cup)
2 tomatoes, seeded, finely chopped (about 1 cup)
1/4 cup Champagne vinegar or white wine vinegar
1 1/2 tablespoons chopped seeded jalapeño chile
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 garlic clove, minced
3/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.)

SANTA FE GAZPACHO

Santa Fe Gazpacho image

Categories Soup/Stew Tomato No-Cook Lime Avocado Cucumber Fall Cilantro Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 11-ounce cucumber, peeled, halved lengthwise, seeded
1 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/4 pounds tomatoes, quartered
1 7.25-ounce jar roasted red peppers, drained
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced canned chipotle chilies
2 large green onions, finely chopped
1/2 avocado, peeled, finely chopped
1/2 cup finely chopped peeled jicama
1/2 cup finely chopped plum tomatoes

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.

GARBANZO GAZPACHO

Garbanzo Gazpacho image

This chunky chilled soup is terrific in warm weather, but our family loves it so much I often prepare it in winter, too. I made some slight changes to suit our tastes, and the fresh flavorful combination has been a favorite ever since.-Mary Ann Gomez, Lombard, Illinois

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1-1/4 cups V8 juice
1 cup beef broth
1 cup quartered cherry tomatoes
1/2 cup chopped seeded cucumber
1/4 cup chopped red onion
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce

Steps:

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

Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 933mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.