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Black Bean Gazpacho

2 16-ounce cans black beans, undrained
1 bouillon cube, crushed and dissolved in a little hot water
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon oregano
pinch cayenne, or to taste

Blend all ingredients in a blender and chill.

Salsa Topping:

1/4 cup red onion, chopped
1 ripe tomato, chopped
juice of 1 lime
2 tablespoons cilantro leaves or Italian parsley leaves, chopped (optional)

Combine the Salsa Topping ingredients. Divide the chilled black bean mixture into soup bowls and top with the salsa mixture.

4 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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