This vibrant Spicy-Hot Chilled Bean Gazpacho is a unique twist on traditional cold soups, combining the earthy richness of pinto and black beans with the bright acidity of lime and tomato-vegetable juice. The base is blended until smooth, then folded with chunky salsa, crisp cucumber, and celery for delightful texture. It offers a pleasant kick of heat that makes it perfect for hot summer days or as a light, energizing lunch. Ideal for picnics, potlucks, or a quick dinner, this dish comes together easily with pantry staples. Serve it chilled for maximum refreshment, garnished with creamy avocado and crunchy vegetable sticks for a complete, satisfying meal.
Spicy-Hot Chilled Bean Gazpacho
Description
This vibrant Spicy-Hot Chilled Bean Gazpacho is a unique twist on traditional cold soups, combining the earthy richness of pinto and black beans with the bright acidity of lime and tomato-vegetable juice. The base is blended until smooth, then folded with chunky salsa, crisp cucumber, and celery for delightful texture. It offers a pleasant kick of heat that makes it perfect for hot summer days or as a light, energizing lunch. Ideal for picnics, potlucks, or a quick dinner, this dish comes together easily with pantry staples. Serve it chilled for maximum refreshment, garnished with creamy avocado and crunchy vegetable sticks for a complete, satisfying meal.Ingredients
Directions
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In a food processor or blender, combine the undrained pinto beans, 2 cups of the tomato-vegetable juice, vegetable oil, lime juice, Worcestershire sauce, and minced garlic.
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Process the mixture until completely smooth and creamy.
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Pour the blended mixture into a large mixing bowl.
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Stir in the remaining tomato-vegetable juice, salsa, rinsed black beans, chopped cucumber, and diced celery.
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Cover the bowl and refrigerate for at least 3 hours to allow the flavors to blend and the soup to chill thoroughly.
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Just before serving, gently fold the cubed avocado into the soup.
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Ladle the gazpacho into bowls and garnish with additional vegetable sticks if desired.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1837.4kcal
- % Daily Value *
- Total Fat 26.6g41%
- Saturated Fat 3.8g19%
- Cholesterol 0.0mg0%
- Sodium 395.2mg17%
- Total Carbohydrate 317.6g106%
- Dietary Fiber 110.2g441%
- Sugars 19.1g
- Protein 106.2g213%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The Worcestershire sauce traditionally contains anchovies, making this recipe not vegan unless a vegan-friendly Worcestershire alternative is used.
For a milder version, use mild salsa instead of hot salsa. For extra heat, add a diced jalape&# 195;±o or a dash of hot sauce.
Add the avocado right before serving to prevent it from turning brown and to maintain its creamy texture.
This gazpacho can be stored in the refrigerator for up to 2 days. Stir well before serving as the beans may settle.
Ensure the pinto beans are well-drained if using canned, but retain some liquid if using cooked dried beans to help with blending. The recipe calls for "undrained" likely implying canned beans with their liquid or cooked beans with broth.
