Easy Gazpacho Recipe
Ingredients
| Carrots | 2 , peeled | |
| Cucumber | 1 , unpeeled | |
| Tomato | 1 Medium | |
| 1/2 red bell pepper, seeded | ||
| 2 cups spicy tomato juice | ||
| Water | 1/2 Cup (16 tbs) | |
| Tomato sauce | 1/2 Cup (16 tbs) | |
| Scallions | 1/4 Cup (16 tbs), chopped | |
| Vinegar | 3 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Navy beans | 1 Can (10oz), drained, rinsed | |
Directions
Cut carrots, cucumber, tomato and pepper into large chunks.
Add all ingredients except beans to food processor; process to make chunky puree.
Pour into large serving bowl; stir in beans.
Cover and refrigerate until chilled.
Add all ingredients except beans to food processor; process to make chunky puree.
Pour into large serving bowl; stir in beans.
Cover and refrigerate until chilled.
Chef
