Best 4 Black Bean Zucchini Gazpacho Recipes

**Experience the explosion of flavors with our Black Bean Zucchini Gazpacho recipe!** Dive into a refreshing and vibrant journey as we blend roasted zucchini, ripe tomatoes, zesty lime juice, fragrant cilantro, and a hint of cumin. Discover a symphony of textures with the creamy black beans and crisp cucumber, all enveloped in a tangy and subtly smoky tomato broth. Indulge in this delightful gazpacho, perfect as a light lunch, refreshing appetizer, or vibrant side dish.

In this culinary adventure, you'll embark on a flavor-filled voyage with a variety of delectable recipes. From the classic Spanish gazpacho to a chilled avocado gazpacho with a refreshing twist, each recipe promises a unique culinary experience. Experiment with the Gazpacho with Stone Fruits for a sweet and tangy delight, or explore the vibrant flavors of the Roasted Red Pepper Gazpacho. Discover the art of creating a refreshing and flavorful gazpacho, sure to impress your taste buds and leave you craving more.

Let's cook with our recipes!

CHUNKY BLACK BEAN GAZPACHO

Chunky Black Bean Gazpacho image

A chunky version of the famous chilled soup of tomatoes, cucumber and bell pepper made more hearty with the addition of black beans

Provided by ReadySetEat

Categories Soup/Stew/Chili

Time 3h30m

Yield 6

Number Of Ingredients 13

Ingredients

2 cans (8 oz each) Hunt's® Tomato Sauce-No Salt Added
1 cup water
1/4 cup red wine vinegar
1/4 cup lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
1-1/2 cups finely diced seeded cucumber
1 cup finely diced red bell pepper
1/2 cup sliced green onions
3 whole wheat pita breads, cut into halves

Steps:

Whisk together tomato sauce, water, vinegar, lemon juice, oil, pepper sauce and black pepper in medium bowl until blended.
Stir in undrained tomatoes, beans, cucumber, bell pepper and onions. Cover and refrigerate at least 3 hours for flavors to blend. Serve with pita bread, toasted if desired.

Nutrition Facts : @id https, Calories 227 calories

BLACK BEAN GAZPACHO

Black Bean Gazpacho image

Wonderful and healthy light lunch or first coarse. A fast and easy make ahead gazpacho. My sisters recipe.

Provided by Bitsie

Categories Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups chopped peeled and seeded tomatoes
1 (12 ounce) can spicy vegetable juice
1 cup cubed cooked ham
1 (15 ounce) can black beans or 1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup summer squash or 1/2 cup zucchini (or combination)
1/2 cup chopped green sweet peppers or 1/2 cup yellow sweet pepper
1/4 cup thinly sliced green onion
2 tablespoons Italian salad dressing
bottled hot pepper sauce (optional)

Steps:

In a large mixing bowl combine tomatoes, juice, ham, beans, cucumber or squash, chopped pepper, green onions, and dressing.
Cover and chill for 2 to 24 hours.
If desired, serve with bottled hot pepper sauce.
Makes 4 main-dish servings.
*Note:If you're not so hot about hot and spicy food, you can use regular vegetable juice, or even the reduced-sodium version.
Make-Ahead Tip: Combine ingredients; cover and chill for 2 to 24 hours.

Nutrition Facts : Calories 242.9, Fat 6.9, SaturatedFat 2.4, Cholesterol 31.7, Sodium 266.7, Carbohydrate 29.2, Fiber 9.5, Sugar 7.2, Protein 17.9

RIO GRANDE BLACK BEANS & ZUCCHINI

Rio Grande Black Beans & Zucchini image

This is a favorite side dish that I like to serve with grilled chicken or pork chops. You can also add a can of niblet corn to this.

Provided by Melissa Spangler

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon oil
1 onion, chopped
1/2 bell pepper, chopped
2 zucchini, sliced
1 (4 ounce) can black olives, sliced
1 (15 ounce) can black beans, drained
1 (10 ounce) can Rotel Tomatoes
1 teaspoon garlic powder
1 teaspoon chili powder
2 teaspoons cumin
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon oregano

Steps:

Saute onions & bell peppers in oil until tender.
Add Rotel tomatoes, mix well and cook for about 5 minutes.
Add black beans, zucchini and remaining ingredients, mix well and cook for about 15-20 minutes on low heat.
Top with shredded cheddar or monterrey jack cheese if desired.

SANTA FE BLACK BEAN GAZPACHO

Santa Fe Black Bean Gazpacho image

Make and share this Santa Fe Black Bean Gazpacho recipe from Food.com.

Provided by larry 2

Categories Clear Soup

Time 40m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 17

Ingredients

7 (16 ounce) cans black beans, drained
2 (4 ounce) jars capers, drained
1 large raw yellow onion, grated
1 small raw yellow onion, grated
3 (4 ounce) jars sliced pimientos, drained, rinsed
3 teaspoons cumin
4 tablespoons cilantro
3 limes, juice of
3 (8 ounce) cans green chilies, chopped variety
13 cups regular flavor V8 vegetable juice
6 tablespoons extra virgin olive oil
6 tablespoons Worcestershire sauce
1 1/2 cups garlic
3 tablespoons balsamic vinegar
2 (12 ounce) jars medium heat salsa
1 (6 ounce) jar bottle hot salsa
3 large chopped cucumbers

Steps:

Combine beans and V8 juice, oil, lime juice, cucumber, onion, Worcestershire Sauce, and garlic, etc, etc, hand blend until only till a bit chunky NEED TO PUT IN 2 LARGE POTs TO BLEND.
Chill at least three+ hours. SERVE cold!
Serve with: COBBETTES & corn tortillas.

Nutrition Facts : Calories 473.7, Fat 8.8, SaturatedFat 1.4, Sodium 1609.6, Carbohydrate 83.1, Fiber 23, Sugar 18.4, Protein 23.5

Tips:

Use ripe zucchini. Ripe zucchini will be deep green in color and have a firm texture. Avoid zucchini that is yellow or has soft spots.
Roast the zucchini before adding it to the gazpacho. Roasting the zucchini will help to concentrate its flavor and make it sweeter.
Use canned black beans. Canned black beans are a convenient and affordable option for this recipe. Be sure to rinse and drain the beans before using them.
Make the gazpacho ahead of time. Gazpacho is a great make-ahead dish. It can be refrigerated for up to 3 days or frozen for up to 2 months.
Serve the gazpacho chilled. Gazpacho is best served chilled. You can chill it in the refrigerator for at least 30 minutes before serving, or you can chill it in the freezer for a few minutes.

Conclusion:

Black bean zucchini gazpacho is a delicious and refreshing soup that is perfect for a summer meal. It is easy to make and can be made ahead of time. This soup is also a good source of fiber and protein. So, next time you are looking for a healthy and flavorful soup, give black bean zucchini gazpacho a try!