Black Bean Gazpacho
Recipe from Better Homes and Gardens

Canned convenience combines with garden vegetables in this zesty chilled soup.


Black Bean Gazpacho

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Servings: Makes 4 main-dish servings.
Prep Time: 20 mins
Total Time: 20 mins
Related Categories: Light Summer Dinners, Low Calorie Soups, Low Calorie Summer Dinners, Low Fat Dinners, Spanish Gazpacho
 
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Ingredients
  • 3  cups
    chopped, peeled, and seeded tomatoes
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  • 1  12-ounce can
    (1 1/2 cups) hot-style vegetable juice*
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  • 1  cup
    cubed cooked ham
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  • 1  15-ounce can
    black beans or garbanzo beans, rinsed and drained
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  • 1/2  cup
    chopped and seeded cucumber, yellow summer squash, and/or zucchini
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  • 1/2  cup
    chopped green or yellow sweet pepper
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  • 1/4  cup
    thinly sliced green onions
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  • 2  tablespoons
    Italian salad dressing
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  •  
    Bottled hot pepper sauce (optional)
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Directions
1.
In a large mixing bowl combine tomatoes, juice, ham, beans, cucumber or squash, chopped pepper, green onions, and dressing. Cover and chill for 2 to 24 hours. If desired, serve with bottled hot pepper sauce. Makes 4 main-dish servings.

Note
If you're not so hot about hot and spicy food, you can use regular vegetable juice, or even the reduced-sodium version.

Make-Ahead Tip
Combine ingredients; cover and chill for 2 to 24 hours.
Nutrition information
Calories 201, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 11 mg, Sodium 1247 mg, Carbohydrate 25 g, Fiber 8 g, Protein 17 g. Daily Values: Vitamin A 17%, Vitamin C 82%, Calcium 8%, Iron 19%. Percent Daily Values are based on a 2,000 calorie diet
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