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Black Bean Gazpacho
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- #54305
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 large tomatoes, seeded and chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 medium cucumber, peeled and chopped
2 celery stalks, thinly sliced
1/4 cup sliced green onions
3 cups no-added-salt tomato juice
2 tablespoons lime juice
2 tablespoons red wine vinegar
2 teaspoons Tabasco sauce
1/2 teaspoon low-sodium Worcestershire sauce
1 clove garlic, minced
2 cans (15 ounce size) low-sodium black beans, rinsed and drained
1/4 cup fat-free sour cream
directions
Mix all ingredients, except for sour cream, in a large bowl. Cover and refrigerate for at least 6 hours, stirring occasionally.
Serve with sour cream.
added by
ChefSage
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
July 12, 2006
This recipe was FABULOUS! It is so refreshing and was a great summer dish. A couple of times, I added fresh fruit to it (peaches, nectarines, strawberries, melon) to the other ingredients and the sweet taste really set off the savory spices of the gazpacho.