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Tomato Bean Gazpacho

Yankee Plus Dec 2015


by in Aug 1997
Tomato Bean Gazpacho
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  • 2 large tomatoes, cored, seeded, and chopped
  • 1 large cucumber, peeled, seeded, and chopped
  • 1 large yellow pepper, seeded and chopped
  • 1 medium Spanish onion, chopped
  • 4 cloves garlic, minced
  • 32 ounces spicy vegetable cocktail juice
  • 1/3 cup red wine vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 16-ounce can small white beans, rinsed and drained
  • 3 tablespoons chopped cilantro


In a blender, puree half the chopped vegetables, 2 cloves garlic, and half the vegetable juice. Cover the remaining chopped vegetables and refrigerate. Pour the puree into a bowl and add the remaining garlic and vegetable juice, and the vinegar, oil, salt, and chili powder. Cover and refrigerate for 1 hour. Just before serving, combine puree, chopped vegetables, and beans. Garnish with cilantro.
Updated Wednesday, February 9th, 2005

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