Garden Gazpacho with White Beans

Serves 3 – 4


  • 4 medium plum tomatoes, chopped
  • 2 medium garlic cloves, minced
  • 1 medium green or red bell pepper, chopped
  • 1 medium cucumber, coarsely chopped
  • 1 small onion, chopped
  • 1 small jalapeno or serrano pepper, seeded and minced
  • 2 tablespoons fresh basil, minced
  • 1 1/4 teaspoon ground cumin
  • 1 teaspoon hot pepper sauce, or to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/4 cups canned small white beans, rinsed and drained
  • 2 cups tomato juice

In food processor or blender, combine all ingredients except beans and tomato juice. Process until well blended but still chunky.

Transfer vegetable mixture to large serving bowl. Add beans and tomato juice; mix well. Cover and refrigerate at least 15 minutes before serving.


Amount Per Serving

Cals: 223 From Fat: na

Total Fat: 1g

Cholesterol: 0mg

Sodium: 872mg

Total Carb: 46g

Dietary Fiber: 9g

Sugars: na

Protein: 12g