Black Bean Zucchini Gazpacho |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
My family enjoys chilled soups during the hot summer months. I came up with this spicy blend when trying to use up our garden zucchini. It's a hit with friends whenever I serve it, too. Julie Wilson of Grand Rapids, Ohio Ingredients:
3 cans (5-1/2 ounces each) spicy hot v8 juice |
1 can (15 ounces) black beans, rinsed and drained |
1 medium onion, chopped |
2 large tomatoes, seeded and chopped |
2 medium zucchini, chopped |
2 tablespoons olive oil |
2 tablespoons white wine vinegar |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon cayenne pepper |
Directions:
1. In a large bowl, combine all ingredients. Cover and refrigerate for 8 hours or overnight. Yield: 6 servings.
|
|