Black Bean Gazpacho
2 cans black beans, chilled, undrained
1 t. Bouillon granules, dissolved in a little hot water
1 t. Ground cumin
1 t. Ground coriander
1/2 t. Oregano
pinch cayenne, or to taste
Blend all ingredients in a blender.
Salsa Topping:
1/4 c. Red onion, chopped
1 ripe tomato, chopped
juice of 1 lime
2 T. cilantro leaves, chopped (optional)
Mix ingredients and spoon onto each bowl of gazpacho.
4 servings