Bean Gazpacho

Name: Bean Gazpacho
Ingredients: 4 cups cooked pinto beans; 1 quart low-sodium tomato juice; 4 tablespoons lime juice; 2 teaspoons reduced-sodium Worcestershire sauce; 1 16-ounce can stewed, no-salt-added tomatoes; 2 cups cucumber, peeled, seeded and chopped; 1 cup celery, thinly sliced; 1 cup onion, chopped; 1 cup green pepper, chopped; 2 teaspoons roasted garlic, minced; 1/2 small avocado, peeled and chopped; Croutons

12 ingredients

1 steps

Ingredients

4 cups cooked pinto beans
1 quart low-sodium tomato juice
4 tablespoons lime juice
2 teaspoons reduced-sodium Worcestershire sauce
1 16-ounce can stewed, no-salt-added tomatoes
2 cups cucumber, peeled, seeded and chopped
1 cup celery, thinly sliced
1 cup onion, chopped
1 cup green pepper, chopped
2 teaspoons roasted garlic, minced
1/2 small avocado, peeled and chopped
Croutons

Directions

1

Process beans, tomato juice, lime juice and Worcestershire sauce in a food processor or blender. Pour the mixture into a large bowl. Mix in the remaining ingredients except the avocado and croutons. Refrigerate until chilled - about four hours. Pour into bowls and add avocado and croutons. Serve with crusty multigrain bread or rolls.