Santa Fe Black Bean Gazpacho
Dive into the bold, refreshing flavors of Santa Fe with this Black Bean Gazpacho, a chilled soup that's as vibrant as it is satisfying! Packed with protein-rich black beans, garden-fresh vegetables like ripe tomatoes, crunchy cucumbers, and sweet red bell peppers, this recipe embodies the essence of summer in every spoonful. A zesty lime-cumin dressing infuses the dish with Southwestern flair, while a hint of smoked paprika adds a subtle, earthy depth. Blending part of the soup creates a silky base while leaving chunks of veggies for a delightful texture contrast. Serve it perfectly chilled and topped with creamy avocado and crunchy crushed tortilla chips for a stunningly flavorful, no-cook meal or appetizer. This easy, healthy, and gluten-free recipe is ready in just 20 minutes, making it a go-to for busy weeknights or entertaining on warm days.
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Recipe Information
Ingredients
- 2 cups Black beans (canned, drained, and rinsed)
- 2 cups Tomatoes (ripe, diced)
- 1 cup Cucumber (peeled, deseeded, and diced)
- 1 cup Red bell pepper (diced)
- 0.5 cup Red onion (finely chopped)
- 1 piece Jalapeño (seeded and finely chopped)
- 0.25 cup Fresh cilantro (chopped)
- 3 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Smoked paprika
- 2 cups Vegetable broth (chilled)
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 piece Avocado (diced, for garnish)
- 0.5 cup Tortilla chips (crushed, for garnish)
Instructions
In a large mixing bowl, combine black beans, tomatoes, cucumber, red bell pepper, red onion, jalapeño, and cilantro.
In a small bowl, whisk together lime juice, olive oil, garlic, cumin, smoked paprika, salt, and black pepper.
Pour the dressing over the black bean and vegetable mixture, tossing well to combine.
Add the chilled vegetable broth to the mixture and stir gently. Adjust seasoning, if needed, with additional salt or lime juice.
Transfer half of the mixture to a blender and puree until smooth. Return the blended mixture to the bowl and stir to combine. This will create a slightly thickened texture while maintaining chunks of veggies.
Cover and refrigerate the gazpacho for at least 1 hour to allow the flavors to meld and chill thoroughly.
Before serving, give the soup a good stir. Ladle into individual bowls and garnish with diced avocado and crushed tortilla chips for a crunchy and creamy topping.
Serve cold and enjoy this refreshing Santa Fe Black Bean Gazpacho!
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 7.8 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1103 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
