Black Bean Gazpacho

  • 1 green bell pepper, roughly chopped
  • 1 yellow bell pepper, roughly chopped
  • 1 orange bell pepper, roughly chopped
  • 1/2 English (seedless) cucumber, roughly chopped (do not peel)
  • 3 very large ripe tomatoes
  • 1 c. cooked black beans, roughly smashed
  • 16-24 oz. V-8 juice, to achieve desired consistency
  • 2 tsp. balsamic vinegar
  • Hot sauce (I use Tiger Sauce), to taste
  • 2 T. chopped fresh flat-leaf parsley
  • Coarse sea salt and black pepper, to taste
  • Juice of 1-2 limes, to taste

In a food processor fitted with a metal blade, process the bell peppers until finely minced, and add them to a large nonreactive (glass, plastic or stainless steel) bowl. Without cleaning the processor, chop the cucumber, and add it to the bowl. Cut the tomatoes into quarters, and with your finger, poke out the seeds. Add the tomato pieces and beans to the food processor, and pulse until finely chopped. Add them to the bowl and stir in the remaining ingredients. Adjust the seasoning to taste. Refrigerate the soup for at least two hours to allow the flavors to marry (taste for salt again before serving). Serve very cold.

  • Yields: 8 servings
  • Preparation Time: 30 minutes, plus chilling time
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