Santa Fe Black Bean Gazpacho |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I added to this Web Recipe about 6 or 8 years ago, and well worth trying. Ingredients:
7 (16 ounce) cans black beans, drained |
2 (4 ounce) jars capers, drained |
1 large raw yellow onion, grated |
1 small raw yellow onion, grated |
3 (4 ounce) jars sliced pimientos, drained, rinsed |
3 teaspoons cumin |
4 tablespoons cilantro |
3 limes, juice of |
3 (8 ounce) cans green chilies, chopped variety |
13 cups regular flavor v8 vegetable juice |
6 tablespoons extra virgin olive oil |
6 tablespoons worcestershire sauce |
1 1/2 cups garlic |
3 tablespoons balsamic vinegar |
2 (12 ounce) jars medium heat salsa |
1 (6 ounce) jar bottle hot salsa |
3 large chopped cucumbers |
Directions:
1. Combine beans and V8 juice, oil, lime juice, cucumber, onion, Worcestershire Sauce, and garlic, etc, etc, hand blend until only till a bit chunky NEED TO PUT IN 2 LARGE POTs TO BLEND.
2. Chill at least three+ hours. SERVE cold!
3. Serve with: COBBETTES & corn tortillas.
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