Gazpacho with black beans Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 4 cups - Tomato juice
  • 1 cans - Black Olives, half if large
  • 1 tablespoons - Olive Oil or Avocado Oil
  • 3 cloves - Garlic, pressed
  • 1 - Bell Pepper, diced
  • 1 bunches - Green Onion, chopped fine
  • 6 ribs - Celery, diced
  • 1 - Tomato, chopped small
  • 1 1/2 cups - Beans, black or navy
  • 1/3 cups - Red Wine Vinegar
  • 1 1/2 teaspoons - Thyme
  • 1 teaspoons - Cumin
  • 1/2 teaspoons - Sea Salt
  • 1/2 teaspoons - Black Pepper
  • 2 - Avocado, cubed
  • Directions:

    Mix all ingredients together in a large bowl and refrigerate for 3 hours or more to chill and meld flavors before serving.

    Brief Description

    Tomato based, this cold hearty soup is a summer favorite at our house.

    Main Ingredient:

    vegtables

    Category:  Soups

    Cuisine:  Mexican

    Prep Time: 20 min
    Cook Time: 3 hour(s)

    Notes

    Feel free to vary the vegetables in this dish. Grated carrots are nice, finely chopped leafy greens also work well.

    Posted By:

    jann

    Posted On:

    August 24, 2015

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