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Zesty Beany Gazpacho Recipe

Zesty Beany Gazpacho Recipe

Zesty Beany Gazpacho Recipe

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  • Makes: 4 Servings
  • Ready In: 20 mins
  • Prep Time: 10 mins
  • Cook Time: 10 mins

The flavor of tomatoes in traditional gazpacho are accented nicely accented by beans and chipotle hot sauce.

    Nutritional Information (per serving)

  • Calories: 162
  • Fat: 2g
  • Protein: 9g
  • Sodium: 683mg
  • Carbohydrates: 30g
  • Fiber: 10g
  • Sugar: 9g

Ingredients:

  1. 1 clove garlic
    2 pounds fresh tomatoes
    2 cups cooked kidney beans, drained
    1 green pepper
    1/4 onion
    2 teaspoons cumin
    1 teaspoon apple-cider vinegar
    1 teaspoon chipotle hot sauce
    1/2 teaspoon salt

Directions:

    1. Peel garlic.
    2. Set up your food processor with the cutting blade or use a blender. Turn the machine on and drop in garlic while the blade is turning. Turn the machine off after garlic is minced, in just a second or two.
    3. Decide if you want smooth soup or if you want to reserve some chopped vegetables and beans for garnish. If you choose to garnish dice and set aside about a quarter cup each of the tomatoes, onions, and green pepper in the following step. Also set aside a quarter cup of beans.
    4. Cut stem and any bad spots from tomatoes. Cut into quarters and add to machine. Add beans.
    5. Peel onion and put 1/4 into machine, reserving rest for another use.
    6. Rinse pepper, remove stem end and seeds. Cut into about 8 pieces and add to machine.
    7. Add remaining ingredients except any garnish.
    8. Process ingredients until smooth.
    9. Taste and adjust seasonings.
    10. For best taste, refrigerate for at least an hour before serving.
    11. To serve, top with garnish if desired.
    12. Refrigerate for up to four days if not serving right away.

Linda Watson

Article written by

Linda Watson started the Cook for Good project after becoming obsessed with the national Food Stamp Challenge: living on a dollar a meal per person for a week. Her three-week experiment became a lifestyle, the website CookforGood.com, the book Wildly Affordable Organic, and now the Wildly Good Cook videos and teachers' training program. She teaches cooking classes and gives talks on thrift, sustainability, and food justice across the country. You can get more from Linda on Facebook..

 

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