Gazpacho with haricot beans

    30 min

    This is a wonderful recipe for the classic spicy chilled tomato soup. Works great as a starter or as part of a main. Very refreshing on hot days. Keeps, tightly covered, in the freezer up to 3 months.

    19 people made this

    Serves: 10 

    • 1 cucumber, peeled and diced
    • 1 green pepper, diced
    • 5 spring onions, chopped
    • 2 cloves garlic, minced
    • 3 tomatoes, diced
    • 2 stalks celery, diced
    • 2 (400g) tins haricot beans, rinsed and drained
    • 2 tablespoons olive oil
    • 6 tablespoons red wine vinegar
    • 1 (1L) carton tomato juice
    • 1 teaspoon ground cumin
    • handful minced fresh parsley
    • handful minced fresh basil
    • small handful minced fresh oregano
    • 1/4 teaspoon salt

    Prep:30min  ›  Ready in:30min 

    1. In a 4 litre serving bowl or soup tureen, combine cucumber, green pepper, spring onion, garlic, tomatoes, celery, beans, olive oil, vinegar and tomato juice. Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.

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    Reviews in English (20)


    No matter how good this soup is, it is NOT Andalusian Gazpacho. I should know, I am a Spaniard. No cumin, no beans, no celery, no basil, no oregano and no parsley. The tomatoes are real, fresh ones, not juice. And the onions should be regular, not green. Don't mean to be vindicative, just accurate...  -  29 Oct 2007  (Review from Allrecipes US | Canada)


    A review from Spain. This is a recipe for a delicious vegetable cold soup, I made it yesterday. But it's not a Andalusian Gazpacho, sorry, it's just inspired. In the Gazpacho there's not: celery, navi beans, canned tomato juice (only fresh tomatoes), cumin, parsley, basil or oregano. You can add those ingredients for a very good, but all different, could soup.  -  08 Aug 2001  (Review from Allrecipes US | Canada)


    If you have leftover cucumbers and it's hot outside. Make yourself some of this cold soup. Made it the night before and when I came home from work it was ready to eat. Plus you can freeze it! Makes 10 servings. Was very good. I added some red hot to mine.  -  20 Aug 2002  (Review from Allrecipes US | Canada)