1,001 Low-Fat Veg: Bean Gazpacho

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* Exported from MasterCook *

 

Bean Gazpacho

 

Recipe By : 1,001 Low-Fat Vegetarian Recipes by Sue Spitler, page 73

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups cooked dried pinto beans -- divided

1 quart reduced-sodium tomato juice

3 tablespoons lime juice -- up to 4

2 teaspoons reduced-sodium Worcestershire sauce

16 ounces thick and chunky mild or medium salsa

1 cup peeled seeded chopped cucumber

1 cup thinly sliced celery

1/2 cup chopped onion

1/2 cup chopped green bell pepper

2 teaspoons minced roasted garlic

1/2 small avocado -- peeled, chopped

1 1/2 cups Herb Croutons

(see separate recipe)

 

6 main-dish servings (about 1 3/4 cups each)

 

Puréed beans contribute a creamy texture and subtle flavor to this unusual

gazpacho. Canned pinto beans, rinsed and drained, can be substituted for

the dried.

 

1. Process 2 cups beans, tomato juice, lime juice, and Worcestershire

sauce in food processor or blender; pour into large bowl. Mix in remaining

beans and ingredients, except avocado and Herb Croutons. Refrigerate until

chilled, 3 to 4 hours.

 

2. Mix avocado into soup and pour into bowls; sprinkle with Herb Croutons.

 

Per Serving: Calories: 260, % Calories from fat: 13, Fat (gm): 3.8,

Saturated fat (gm): 0.2, Cholesterol (mg): 0, Sodium (mg): 642, Protein

(gm}: 12.9, Carbohydrate (gm): 47.1. Exchanges: Milk: 0.0, Vegetable: 2.0,

Fruit: 0.0, Bread: 2.5, Meat: 0.3, Fat: 0.0.

 

 

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