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Black Bean Gazpacho

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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 servings

PREP

25 min

COOK

2 hrs

READY

3 hrs

This 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

2 473
CUPS ML BLACK BEANS
2 2
QUARTS QUARTS WATER *
2 473
CUPS ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
½ 118
CUP ML CARROTS
chopped
1 5
TEASPOON ML SALT
Garnishes (optional)
1
X CUCUMBERS
chopped *
1
X EGGS
hard-boiled , sliced *
1
X ONIONS
minced *
1
X SWEET RED BELL PEPPER
green, diced *
1
X LEMONS
slices *
1
X RED PEPPER FLAKE
red, diced *
1
X CROUTON *
1
X BACON
crumbled *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 51 4% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 205mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 18% Vitamin C 4%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 
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