Recipe Summary:

Preparation Time: 25 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
4 cups cooked pinto beans
1 qt low sodium tomato juice
4 Tbsp lime juice
2 tsp reduced sodium Worcestershire sauce
16 oz can stewed no salt added tomatoes
2 cups peeled, seeded and chopped cucumber
1 cup thinly sliced celery
1 cup chopped onion
1 cup chopped green pepper
2 tsp minced roasted garlic
1/2 small avocado, peeled and chopped
1 cup fat free croutons

Directions:
Process beans, tomato juice, lime juice, and Worcestershire sauce in food processor or blender; pour into large bowl. Mix in remaining beans and ingredients, except avocado and croutons. Refrigerate until chilled about 4 hours. Mix avocado into soup and pour into bowls; sprinkle with croutons.

Nutrition Facts

Bean Gazpacho
Serving Size 1/6 of recipe