Andelusian Gazpacho
From: AllRecipes
This is a wonderful recipe for
a spicy cold tomato soup.
Works great as an appetizer or main dish. It's
very
refreshing on hot days. Keeps, tightly covered,
in the freezer
up to 3 months. Prep Time: approx. 30 Minutes.
Ready in:
approx. 4 Hours 30 Minutes. Makes 10 servings.
| 1 cucumber, peeled
and diced 1 green bell pepper, diced 5 green onions, chopped 2 cloves garlic, minced 3 tomatoes, diced 2 stalks celery, diced 2 1/2 cups cooked navy beans, rinsed and drained |
2 tablespoons olive
oil 6 tablespoons red wine vinegar 1 (46 fluid ounce) can tomato juice 1 teaspoon ground cumin 1 tablespoon minced fresh parsley 1 tablespoon minced fresh basil 1/2 tablespoon minced fresh oregano 1/4 teaspoon salt |
Directions
1 In a 4-quart serving bowl or soup tureen, combine
cucumber, bell pepper, green onion, garlic,
tomatoes, celery,
navy beans, olive oil, vinegar and tomato
juice Season with
cumin, parsley, basil, oregano and salt.
Adjust
spices and seasonings to taste. Chill in
refrigerator at
least 4 hours before serving cold.