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Chunky Southwestern Gazpacho

Chunky Southwestern Gazpacho created by BakinBaby

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

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Peel cucumber, but in half lengthwise, and scoop out seeds. Cut into bite-sized pieces and put in a 3-quart, or larger, bowl.
  • 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.
  • Add tomatoes, their juice, and tomato-vegetable juice.
  • Rinse and drain black beans and add to the bowl. Add garlic, stir in the vinegar, Worcestershire sauce, and hot pepper sauce.
  • Refrigerate for 2 hours or until thoroughly chilled, serve.
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RECIPE MADE WITH LOVE BY

@Scarlett516
Contributor
@Scarlett516
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"From the cookbook Cheap, Fast, Good. Time does not include chill time."
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  1. BakinBaby
    Chunky Southwestern Gazpacho Created by BakinBaby
    Reply
  2. BakinBaby
    Very tasty! I loved this dish as it was so... easy. using canned tomatoes, estc. Made for ZWT5!
    Reply
  3. Scarlett516
    From the cookbook Cheap, Fast, Good. Time does not include chill time.
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