Low Fat Black Bean Zucchini Gazpacho

Submitted by Chef Jen 1

"I found a similiar recipe for this slightly spicy soup in Taste of Homes Light and Tasty Cook Book and tweeked it to make it even more low fat. This is a great light lunch for a hot summer day. I used 6 baby green zucchini and 1 medium yellow zucchini and guessed at the measurements. I really didn't think I would like cold soup but it is delicious and easy to prepare. If I calculated this correctly it is only 1 WW point per 1 Cup serving."

 

• Ready In: 10mins
• Ingredients: 8
• Yields: 8 cups
• Serves: 8

ingredients

• 946.36 ml hot spicy hot V8
• 425.24 g can black beans, rinsed and drained
• 1 medium onion, chopped fine
• 946.36 ml zucchini, chopped (bite size)
• 59.16 ml cider vinegar
• 2 garlic cloves, minced
• 2.46 ml salt
• 2.46 ml pepper

directions

1. In a large bowl, combine all ingredients.
2. Cover and refrigerate until ready to eat.
3. This recipe is best if you refrigerate it for atleast 4 hours before serving.