17 Oct 2009
|Carrots||2 , peeled|
|Cucumber||1 , unpeeled|
|Red bell pepper||1⁄2 , seeded|
|Spicy tomato juice||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned navy beans||15 Ounce, drained and rinsed (1 Can)|
Cut carrots, cucumber, tomato and pepper into large chunks.
Add all ingredients except beans to food processor; process to make chunky puree.
Pour into large serving bowl; stir in beans.
Cover and refrigerate until chilled.
Easy Gazpacho Recipe