Black Bean Gazpacho

Canned convenience combines with garden vegetables in this zesty chilled soup.

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3 users rated this recipe an average rating of 2.5
  • Makes: 4 servings
  • Prep: 20 mins
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Black Bean Gazpacho
Ingredients
3
cups chopped, peeled, and seeded tomatoes
1
12 ounce can (1 1/2 cups) hot-style vegetable juice*
1
cup cubed cooked ham
1
15 ounce can black beans or garbanzo beans, rinsed and drained
1/2
cup chopped and seeded cucumber, yellow summer squash, and/or zucchini
1/2
cup chopped green or yellow sweet pepper
1/4
cup thinly sliced green onions
2
tablespoons Italian salad dressing
 
Bottled hot pepper sauce (optional)
Directions
  1. In a large mixing bowl combine tomatoes, juice, ham, beans, cucumber or squash, chopped pepper, green onions, and dressing. Cover and chill for 2 to 24 hours. If desired, serve with bottled hot pepper sauce. Makes 4 main-dish servings.
From the Test Kitchen
*

If you're not so hot about hot and spicy food, you can use regular vegetable juice, or even the reduced-sodium version.

Combine ingredients; cover and chill for 2 to 24 hours.

Nutrition Facts (Black Bean Gazpacho)
    Per serving:
  • 201 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 11 mg chol.,
  • 1247 mg sodium,
  • 25 g carb.,
  • 8 g fiber,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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