Black Bean Gazpacho Recipe
Black Bean Gazpacho Recipe photo by Taste of Home
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Black Bean Gazpacho Recipe

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"I first tried this colorful chilled soup at my best friend's house during one of the hottest summers I can remember," recalls Shelley Graff of Philo, Illinois. "Its garden-fresh flavor really hit the spot!"
TOTAL TIME: Prep: 10 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 10 servings


  • 3 cans (11-1/2 ounces each) spicy hot V8 juice
  • 4 medium tomatoes, seeded and chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup cubed fully cooked ham
  • 1/2 cup each chopped green, sweet yellow and red pepper
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped zucchini
  • 1/4 cup finely chopped green onions
  • 2 tablespoons Italian salad dressing
  • 3/4 teaspoon salt
  • 1/8 to 1/4 teaspoon hot pepper sauce

Nutritional Facts

1 cup: 95 calories, 3g fat (1g saturated fat), 7mg cholesterol, 591mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 6g protein.


  1. Combine all of the ingredients in a large bowl. Cover and refrigerate for at least 2 hours. Yield: 10 servings.
Editor's Note: Two 14-1/2-ounce cans of diced tomatoes, drained, can be substituted for the fresh tomatoes.
Originally published as Black Bean Gazpacho in Quick Cooking September/October 1999, p10

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mrart3 User ID: 3489706 74135
Reviewed Jul. 20, 2012

"Great cold soup, protein and crunchy veggies hit the spot on a hot day."

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