Black Bean Gazpacho
By: Sherry Duquet
This black bean gazpacho recipe is the perfect dairy and gluten free recipe for anyone who needs to stay away from dairy or gluten. One of our newest gluten free recipes, this healthy dish is sure to be a hit at your next dinner.
Notes
Sherry Duquet runs the blog "Exploits of a Vegan Wannabe."
Ingredients
- 1 0.7-ounce dry powdered Italian (or Zesty Italian) salad dressing mix
- 1/4 cup red wine vinegar
- 3 cup tomato juice
- 1/4 cup fresh chopped cilantro (add more or less to taste)
- large cucumber, peeled, seeded and chopped (we like them in pretty small, 1/2 inch sized cubes or smaller)
- 1 large pepper (red, yellow or orange), cored, seeded and chopped (ditto above on size being small)
- 1 15-ounce can of black beans, drained
- 1 15-ounce can of pinto (or northern or white kidney) beans, drained
- 1/2 chopped avocado (optional)
Instructions
- Whisk dry salad dressing mix with vinegar in large bowl until fully blended.
- Toss in cilantro, cucumber and pepper and add tomato juice, stir again.
- Add the beans and stir just to mix everyone together. If needed, add more tomato juice to cover the ingredients. We sometimes put in a dash more red wine vinegar or cilantro as well, allow your taste buds to guide you.
- Cover and chill for at least 2 hours before serving. Garnish with chopped avocado. Gazpacho improves as it sits overnight, so for a party, try to make it the night before!