Gazpacho with White Beans

By: Chef Yancy Roush
By: Chef Yancy Roush

Ingredients

(Serving size: 1 cup= 149 calories and 0.1 grams of fat)



  • 2 3/4 cups tomato juice
  • 15 oz. can cannelloni or navy beans, drained an rinsed, or 2 cups home-cooked white beans
  • 1 1/2 cups diced tomatoes
  • 1 cup diced, seeded, peeled cucumber
  • 3/4 cup diced green pepper
  • 1 cup thinly sliced green onion
  • 1/2 cup diced celery
  • 1/4 cup thinly sliced fresh basil leaves
  • 2 Tbsp. minced parsley
  • 2 tsp. minced fresh oregano, or 1 tsp. dried oregano
  • 2 tsp. red wine vinegar
  • 1 garlic clove, minced
  • Salt and pepper to your taste

    Directions

    1. In a large serving bowl, combine tomato juice, beans, tomatoes, cucumber, green pepper, green onion, celery, basil, parsley, oregano, wine vinegar, garlic and cumin. Stir to combine.



    2. Season to taste with salt and pepper. Refrigerate 4-12 hours before serving. Serve chilled.



    Chef’s Tips



    Serve with sautéed kielbasa, onions, bell peppers, and garlic in pita bread. Accompany with tortilla chips.
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