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Garden Gazpacho with White Beans
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 jalapeño or serrano pepper, seeded and minced
2 tbsp fresh basil, minced
1 ¼ tsp ground cumin
1 tsp hot pepper sauce, to taste
½ tsp salt
¼ tsp freshly ground pepper
1 ¼ cups canned small white beans, rinsed and drained
2 cups tomato juice
1
In food processor or blender, combine all ingredients except beans and tomato juice. Process until well blended but still chunky.
2
Transfer vegetable mixture to large serving bowl. Add beans and tomato juice; mix well. Cover and refrigerate at least 15 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 223
- % Daily Value *
- Total Fat 1g2%
- Cholesterol 0mg
- Sodium 872mg37%
- Total Carbohydrate 46g16%
- Dietary Fiber 9g36%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe brought to you by the Idaho Bean Commission.
Ingredients
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 jalapeño or serrano pepper, seeded and minced
2 tbsp fresh basil, minced
1 ¼ tsp ground cumin
1 tsp hot pepper sauce, to taste
½ tsp salt
¼ tsp freshly ground pepper
1 ¼ cups canned small white beans, rinsed and drained
2 cups tomato juice
Directions
1
In food processor or blender, combine all ingredients except beans and tomato juice. Process until well blended but still chunky.
2
Transfer vegetable mixture to large serving bowl. Add beans and tomato juice; mix well. Cover and refrigerate at least 15 minutes before serving.