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Low Fat Spicy-Hot Chilled Bean Gazpacho Recipe
Ingredients
30 ounces pinto beans, undrained
1 quart tomato-vegetable juice, divided
2 tablespoons vegetable oil
3 tablespoons lime juice
2 teaspoons worcestershire sauce
2 teaspoons minced garlic
l6 ounces thick-and-chunky medium salsa, or hot salsa
15 ounces black beans, rinsed and drained
1 cup peeled seedless cucumber, chopped
1 cup thinly diced celery
1 1/4 cup peeled avocado, cubed
cucumber, celery , or green onion sticks
Method
In food processor or blender, process pinto beans and liquid, 2 cups tomato- vegetable juice, oil, lime juice, Worcestershire sauce and garlic until mixture is smooth.
Pour mixture into large bowl; stir in remaining tomato-vegetable juice, salsa, black beans, cucumber and celery.
Refrigerate at least 3 hours for flavors to blend.
Stir avocado into soup; spoon into bowls and garnish with vegetable sticks.
Per serving: About 192 cal, 8 g pro, 30 g car, 7 g fat, 28% cal from fat, 0 mg chol, 1,124 mg sod, 6 g fiber.
