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My Blog about SEO & eCommerce, Mitochondrial Disease & Disability, & the Good Life

Blog posts from Cindy Lou Who 2 - a little eCommerce & SEO, some discussion of disability issues (including mitochondrial disease), some jewellery info, & the expected topics of beer, travel & recipes. 


Spicy Black Bean Gazpacho, Summer Vegetarian Meal

Cindy Lou Who 2

Black Bean Gazpacho with Cilantro & Hot Peppers - perfect meal for a hot day!

Black Bean Gazpacho with Cilantro & Hot Peppers - perfect meal for a hot day!

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