Bean Gazpacho Recipe

Bean Gazpacho Recipe

8 servings



2 cans pinto beans, rinsed, drained

1 quart reduced-sodium tomato juice

3-4 tablespoons lime juice

2 teaspoons each: reduced-sodium Worcestershire sauce, minced roasted garlic

1 cup each: thick and chunky salsa, peeled, seeded, chopped cucumber, sliced celery

1/2 cup each: sliced green onions, chopped green bell pepper

1/2 cup each: chopped avocado, fat-free sour cream

1 1/2 cups Herb Croutons


Process beans, tomato juice, lime juice, Worcestershire sauce, and garlic in food processor or blender until smooth, pour into large bowl. Mix in remaining ingredients, except avocado, sour cream and Herb Croutons. Refrigerate until chilled, 3 to 4 hours.


Mix avocado into soup, garnish each bowl of soup with a dollop of sour cream and sprinkle with croutons.

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