Most gazpachos are refreshing in hot weather, but not very filling - it seems like most chilled soups aren't allowed to have any substance to them. This version has black beans for protein, making it a full summer meal with a crusty multigrain bread & side salad. A great way to use all those fresh tomatoes from your garden; completely vegetarian/vegan, and fairly quick to prepare if you use a food processor. No heating required, so your home stays cool! We always make a double batch so we have lots of leftovers.
Adapted from a recipe published in the Montreal Gazette in the late 1990s.
1 red pepper, diced
1 jalapeno pepper or 2 small fresh chilies, minced *
4 scallions, diced
2 garlic cloves, minced
4 tomatoes, coarsely diced
1 -19 oz (540 ml) can or heavy 2 cups of freshly cooked black beans, rinsed
19 oz (540 ml) tomato juice
1-2 tablespoons of balsamic vinegar to taste
salt & pepper to taste
1/4 cup of fresh cilantro (coriander leaves) chopped, to add at the table
Add all ingredients except the cilantro to a large bowl, mix well. Put in the refrigerator to chill (overnight works best for flavours).
Serving options - sprinkle cilantro on top at the table. You can also add a bit of sour cream or yogourt at the table, or even a drizzle of olive oil. Can be served with crusty bread or buns, or a cheese plate with multigrain crackers.
* we buy fresh chilies & freeze them for later use, which works well for any recipe where they are minced or pureed