Return to Content

Tomato Bean Gazpacho

Tomato Bean Gazpacho
0 votes, 0.00 avg. rating (0% score)
by in Aug 1997
Submit a Recipe Image

Yield: Makes 5 servings.

Ingredients:

  • 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

Instructions:

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2