Chunky Southwestern Gazpacho |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From the cookbook Cheap, Fast, Good. Time does not include chill time. Ingredients:
1 medium cucumber |
1 large green bell pepper |
1 small onion |
1 (10 ounce) can rotel diced tomatoes with jalapenos |
1 quart low-sodium vegetable juice cocktail |
1 (15 ounce) can black beans |
1 fresh garlic clove, minced |
2 tablespoons red wine vinegar |
1 teaspoon worcestershire sauce |
1/4 teaspoon hot pepper sauce (to taste) |
Directions:
1. Peel cucumber, but in half lengthwise, and scoop out seeds. Cut into bite-sized pieces and put in a 3-quart, or larger, bowl.
2. Stem, seed, and cut the bell pepper into bite-sized pieces. I usually slide my knife over the inside of the pepper to remove the waxy part; add to the bowl. Peel and finely chop the onion and add it to the bowl.
3. Add tomatoes, their juice, and tomato-vegetable juice.
4. Rinse and drain black beans and add to the bowl. Add garlic, stir in the vinegar, Worcestershire sauce, and hot pepper sauce.
5. Refrigerate for 2 hours or until thoroughly chilled, serve.
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