Andalusian Gazpacho

This is a wonderful recipe for a spicy cold tomato soup. Works great as an appetizer or main dish. It's very refreshing on hot days. Keeps, tightly covered, in the freezer up to 3 months.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 140 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 stalks celery, diced
• 1 (46 fluid ounce) can tomato juice
• 1 green bell pepper, diced
• 3 tomatoes, diced
• 1 tablespoon minced fresh parsley
• 1 cucumber, peeled and diced
• 5 green onions, chopped
• 6 tablespoons red wine vinegar
• 1 tablespoon minced fresh basil
• 2 ½ cups navy beans, rinsed and drained
• ½ tablespoon minced fresh oregano

Recipe Instructions

Step 1

In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.