Description
An elegant Spanish-inspired cold soup that combines white beans with fresh vegetables in a silky, refreshing bowl perfect for hot weather dining and sophisticated entertaining.
Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 1 hour 20 minutes (including chilling) | Servings: 4
Ingredients
- 15 oz white beans (cannellini or Great Northern), drained and rinsed well
- 2 large cucumbers, peeled and chopped (seeds removed if large)
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil (good quality)
- 2 tbsp red wine vinegar
- 2 cups vegetable broth (adjust for desired consistency)
- Salt and pepper to taste
- Optional toppings: diced tomatoes, avocado slices, croutons, extra herbs
Instructions
- Drain and rinse white beans thoroughly to remove canned liquid and excess sodium.
- Peel cucumbers and chop, removing seeds if they’re large or particularly watery.
- Seed and chop red bell pepper, and prepare red onion and garlic.
- In a blender, combine white beans, cucumbers, red bell pepper, red onion, garlic, parsley, olive oil, and red wine vinegar.
- Blend until smooth and silky—don’t over-blend or beans will become gluey.
- Slowly add vegetable broth while blending until you reach desired consistency (sauce-like to soup-like).
- Season generously with salt and pepper, tasting and adjusting as flavors will mellow when chilled.
- Chill in refrigerator for at least 1 hour—this step is crucial for proper gazpacho experience.
- Serve in chilled bowls with desired toppings and enjoy the refreshing elegance.
Nutrition Information (Per Serving):
- Calories: 285
- Carbohydrates: 35g
- Protein: 12g
- Fat: 12g
- Fiber: 10g
- Sodium: 485mg
- Folate: 40% DV (from white beans)
- Vitamin C: 45% DV (from vegetables)
High in plant-based protein and fiber, plus beneficial antioxidants from fresh vegetables.
Notes:
- Rinse beans thoroughly to remove canned taste and excess sodium
- Remove cucumber seeds if they’re large to prevent bitterness
- Don’t over-blend—you want silky smooth, not gluey texture
- Chill for at least 1 hour; gazpacho must be cold to be proper
- Quality olive oil makes a big difference in final flavor
Storage Tips:
- Actually improves overnight as flavors meld together
- Store covered in refrigerator up to 3 days
- Stir well before serving as it may separate slightly
- Add fresh herbs right before serving for best color and aroma
Serving Suggestions:
- Elegant appetizer: Serve in small glasses with garnish spoons
- Light lunch: Pair with crusty bread and Spanish cheese
- Dinner party: Offer variety of toppings for interactive dining
- Summer meal: Perfect starter for grilled fish or chicken
Mix It Up (Recipe Variations):
- Spanish Authentic: Use sherry vinegar instead of red wine vinegar
- Herb Garden: Add fresh basil, mint, or chives for different flavors
- Protein Boost: Stir in cooked shrimp or crab meat before serving
- Roasted Flavor: Include roasted garlic for deeper taste
What Makes This Recipe Special:
This gazpacho showcases the sophistication of Spanish cold soup tradition beyond the familiar tomato version, using white beans to create natural creaminess while maintaining the fresh, raw vegetable character that defines authentic gazpacho. The technique honors centuries-old Spanish cooking methods while creating a protein-rich, satisfying dish perfect for modern healthy eating.