Black Bean Gazpacho for Hot Summer Days

Made from chopped raw vegetables and served chilled, gazpacho is a traditional part of the cuisine of southern Spain. It’s a perfect choice anywhere for those summer evenings when it’s too hot to cook. Although gazpacho is often served as an appetizer, adding protein-rich beans turns this classic summer soup into a meal. Make it a day ahead for the best flavor.

1 ½ to 2 pounds ripe tomatoes

2 slices day-old bread torn into pieces

1 medium cucumber, peeled and chopped

½ cup sliced green onions

1 to 2 cloves garlic, minced

2 tablespoons red wine or sherry vinegar

¼ cup extra virgin olive oil

2 teaspoons chili powder (or to taste)


2 cups corn kernels

1 15-ounce can black beans, rinsed and drained

Optional: cubes of fresh avocado

Cut the tomatoes into quarters and place them in a food processor with the bread. Pulse to combine. Add the cucumber, garlic, green onions, vinegar, chili powder, and ½ teaspoon of salt. Pulse to form a thick liquid.  With the food processor running, blend in the olive oil.

Pour the soup into a large bowl and stir in the corn and black beans. Taste and adjust seasonings. Refrigerate until thoroughly chilled. Serve garnished with cubes of avocado.