BEAN GAZPACHO

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BEAN GAZPACHO image

Categories     Soup/Stew     Bean     Vegetable     Vegetarian

Yield 6

Number Of Ingredients 12

4 cups cooked pinto beans
1 quart low-sodium tomato juice
4 tablespoons lime juice
2 teaspoons reduced-sodium Worcestershire sauce
1 16-ounce can stewed, no-salt-added tomatoes
2 cups cucumber, peeled, seeded and chopped
1 cup celery, thinly sliced
1 cup onion, chopped
1 cup green pepper, chopped
2 teaspoons roasted garlic, minced
½ small avocado, peeled and chopped
Croutons

Steps:

  • Process beans, tomato juice, lime juice and Worcestershire sauce in a food processor or blender. Pour the mixture into a large bowl. Mix in the remaining ingredients except the avocado and croutons. Refrigerate until chilled - about four hours. Pour into bowls and add avocado and croutons. Serve with crusty multigrain bread or rolls.

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