Tomato Bean Gazpacho
By Yankee Magazine|Feb 09 2005|
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.
