1/1 Photo of Chunky Southwestern Gazpacho
From the cookbook Cheap, Fast, Good. Time does not include chill time.
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Units: US | Metric
- 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)
- 1Peel cucumber, but in half lengthwise, and scoop out seeds. Cut into bite-sized pieces and put in a 3-quart, or larger, bowl.
- 2Stem, 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.
- 3Add tomatoes, their juice, and tomato-vegetable juice.
- 4Rinse and drain black beans and add to the bowl. Add garlic, stir in the vinegar, Worcestershire sauce, and hot pepper sauce.
- 5Refrigerate for 2 hours or until thoroughly chilled, serve.
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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