Mixed Bean Gazpacho
I love soups, but sometimes I find that they’re not quite filling enough on their own. It’s also hard to find plant-based soups that have protein in them. That’s why I love adding beans to this Gazpacho for a bit of extra oomph! This cold soup, packed with colourful vegetables, is perfect on a hot summer day.
Mixed Bean Gazpacho
Vegan, GF
Time: 10 minutes prep time, 2 hours to chill
Serves: approx. 4
Ingredients:
1 can of diced tomatoes
1/2 can or approx. 9.5 oz of mixed beans
1 cup of celery, chopped
1/2 of a red pepper, chopped
1/2 of a cucumber, chopped
1/3 of a large onion or 1/2 of a yellow onion, chopped
2 tbs of apple cider vinegar
2 tsp of chopped chives
1 & 1/2 tsp of minced garlic
1 tsp of red chilli sauce (or fresh red chillies, if you have them)
1 tsp of cilantro
salt and pepper, to taste
To Make:
Add half of the celery, red pepper, cucumber, and onion to a blender or food processor. Set the other half aside.
Add the tomatoes, beans, apple cider vinegar, garlic, and spices to the blender. Blend until smooth.
For a chunkier texture, lightly pulse in the remaining vegetables with the chives and cilantro. (for a puréed texture, you can mix everything in during step 2)
Chill in the fridge for min. 2 hours for the best flavour.
Top with garnish of your choice and serve.
Notes
Diced tomatoes can be substituted with fresh tomatoes, if you have them.
Bean amount is optional - for a more filling and protein rich dish, feel free to add a full can of beans (approx. 19 oz)
For garnish, I added mint leaves, olive oil and balsamic reduction, and a dollop of vegan mayo. Basil would also go great with this dish.
