Andalusian Gazpacho recipe

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Ingredients

1 cucumber, peeled and diced
1 green bell pepper, diced
5 green onions, chopped
2 cloves garlic, minced
3 tomatoes, diced
2 stalks celery, diced
2 ½ cups navy beans, rinsed and drained
2 tablespoons olive oil
6 tablespoons red wine vinegar
1 (46 fluid ounce) can tomato juice
1 teaspoon ground cumin
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
½ tablespoon minced fresh oregano
¼ teaspoon salt

Nutrition Info

139.5 calories
carbohydrate: 23.1 g
cholesterol: : -
fat: 3.3 g
fiber: 5 g
protein: 6.7 g
saturatedFat: 0.5 g
servingSize: -
sodium: 709 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.

Recipe Yield

10 servings

Recipe Note

This is a wonderful recipe for a spicy cold tomato soup. Works great as an appetizer or main dish. It's very refreshing on hot days. Keeps, tightly covered, in the freezer up to 3 months.

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