Black Bean Gazpacho
Submitted by WEBERAK
Smooth pureed black bean soup served gazpacho-style with fresh vegetable garnishes. Creamy Mexican bean soup with customizable toppings like cucumber, eggs, and crispy bacon.
YIELD
12 servingsPREP
25 minCOOK
2 hrsREADY
3 hrsThis velvety black bean puree walks the line between soup and dip, served cold with a colorful array of toppings that transform each bowl into something personal.
Slow-simmered beans with aromatic vegetables create a earthy, almost smoky base that chills beautifully.
The genius is in the garnish bar: crunchy cucumbers, jammy hard-boiled eggs, sharp raw onion, and crispy bacon bits let everyone build their ideal bowl.
Chef Tips
- Simmer beans low and slow for at least 2 hours to develop deep, earthy flavor
- Add chicken stock gradually when pureeing to control thickness; you can always thin it later
- Prep garnishes ahead and keep them chilled in separate bowls for easy serving
- Try it warm too during cooler months with the same toppings
Ingredients
Directions
Pick over and wash beans.
Bring to a boil for two minutes; cover and set aside one hour.
Add onion, celery and carrots; simmer slowly for 2 hours.
Purée with liquid.
Bring soup to a simmer and taste for seasoning, adding chicken stock or water if too thick.
Serve in wide bowls and pass garnishes separately.
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