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    You are in: Home / Recipes / Chunky Southwestern Gazpacho Recipe
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    Chunky Southwestern Gazpacho

    Chunky Southwestern Gazpacho. Photo by BakinBaby

    1/1 Photo of Chunky Southwestern Gazpacho

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    Scarlett516's Note:

    From the cookbook Cheap, Fast, Good. Time does not include chill time.

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    Units: US | Metric


    1. 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. 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. 3
      Add tomatoes, their juice, and tomato-vegetable juice.
    4. 4
      Rinse and drain black beans and add to the bowl. Add garlic, stir in the vinegar, Worcestershire sauce, and hot pepper sauce.
    5. 5
      Refrigerate for 2 hours or until thoroughly chilled, serve.

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    Ratings & Reviews:

    • on May 18, 2009


      Very tasty! I loved this dish as it was so... easy. using canned tomatoes, estc. Made for ZWT5!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chunky Southwestern Gazpacho

    Serving Size: 1 (533 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 225.8
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 963.7 mg
    Total Carbohydrate 45.7 g
    Dietary Fiber 12.5 g
    Sugars 11.1 g
    Protein 12.4 g

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