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Easy Gazpacho

Healthycooking's picture
Ingredients
  Carrots 2 , peeled
  Cucumber 1 , unpeeled
  Tomato 1 Medium
  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)
  Vinegar 3 Tablespoon
  Sugar 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Canned navy beans 15 Ounce, drained and rinsed (1 Can)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup

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