Cucumber Black Bean Gazpacho
Submitted by nuthuz
Chunky cold gazpacho with black beans, ham, fresh tomatoes, cucumber, and spicy vegetable juice. Hearty chilled Mexican soup perfect for summer meals and meal prep.
YIELD
8 servingsPREP
20 minCOOK
0 minREADY
2½ hrsThis isn’t your delicate, pureed gazpacho; it’s a chunky, protein-packed bowl that eats like a meal.
Black beans and cubed ham turn the classic Spanish chiller into something heartier, while hot-style vegetable juice provides a gentle kick that wakes up your palate without setting it on fire.
The beauty of this make-ahead soup is how the flavors meld and intensify during those hours in the fridge, transforming raw vegetables into a chorus of tangy, savory, and slightly spicy notes.
Pro Tips
- Seed cucumbers and tomatoes to prevent watery gazpacho
- Chill for at least 2 hours but up to 24 for deeper flavor development
- Rinse canned beans thoroughly to remove excess sodium and starchy liquid
- Adjust heat level by adding hot sauce at the table for individual preferences
Ingredients
Directions
In a large mixing bowl combine tomatoes, juice, ham, beans, cucumber or squash, chopped pepper, green onion, and dressing.
Cover and chill for 2 to 24 hours.
If desired, serve with bottled hot pepper sauce.
Makes 4 main-dish servings.
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