Black Bean Gazpacho Food

BLACK BEAN GAZPACHO

Steps:

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

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.

GAZPACHO

Steps:

• For the soup:
• Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.
• Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.
• Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.
• Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.
• How refreshing!

THE BEST GAZPACHO

Steps:

• Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
• Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
• Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

BLACK BEAN ZUCCHINI GAZPACHO

Steps:

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

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.

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.

COLD GAZPACHO

Steps:

• Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.
• Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.
• Cover and refrigerate until chilled, at least 1 hour.
• Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.

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.