White Bean Gazpacho With Mint

Recipe Ingredients

1 cup	237ml	Garlic clove (small)
1/8 teaspoon	0.6ml	Salt
1 cup	62g / 2.2oz	Diced red tomatoes
1/3 cup	48g / 1.7oz	Diced cucumber
2 1/4 cups	533ml	Vegetable-tomato juice, such as V8
2 tablespoons	30ml	Olive oil
1/3 cup	48g / 1.7oz	Diced green bell pepper
1/3 cup	20g / 0.7oz	Chopped red onions
1/4 cup	27g / 1oz	Diced celery
1 tablespoon	15ml	Finely-chopped parsley
		Hot pepper sauce, such as Tabasco - to taste
1 tablespoon	15ml	Red wine vinegar
1/4 teaspoon	1.3ml	Dried oregano leaves
		Freshly-ground black pepper to taste
3/4 cup	120g / 4.2oz	Cooked white beans, such as Great
		Northern or cannellini
2 1/2 tablespoons	37ml	Coarsely-chopped mint leaves

Recipe Instructions

On a cutting board, mash the garlic clove with the salt to create a paste. Set aside.

In a blender, combine 1/2 of the tomatoes, 1/2 of the cucumbers, 1/2 of the vegetable-tomato juice and the oil. Cover and blend on high speed until the solids are pureed, about 1 minute.

Pour the contents of the blender into a nonreactive bowl; stir in the remaining tomatoes, cucumbers and vegetable-tomato juice along with the green peppers, onions, celery, parsley, hot pepper sauce, vinegar and oregano. Blend in the garlic-salt paste, mixing well. Season with pepper to taste. Stir in the cooked beans. Cover tightly and chill thoroughly, at least 4 hours or up to 8 hours.

Stir the mint into the chilled soup just before serving.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.