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Black bean gazpacho

Recipe Information

Servings 6
Preparation Time 6 Hours, 15 Minutes
Cook Time 0 Hours
Total Time 6 Hours, 15 Minutes
Difficulty Easy
Main Ingredient Bell Pepper; Black Beans; Tomatoes
Category Beans & Legumes; Fruit; Vegetables
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Soup
Cuisine Portuguese; Spanish
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Fiber

Ingredients

  • 2�large tomatoes, seeded and chopped

  • 1�large red bell pepper, chopped

  • 1�large green bell pepper, chopped

  • 1�medium cucumber, peeled and chopped

  • 2�stalks celery, thinly sliced

  • 1/4�cup green onions, sliced

  • 3�cups no added salt tomato juice 

  • 2�tablespoons lime juice 

  • 2�tablespoons red wine vinegar 

  • 2�teaspoons hot sauce 

  • 1/2�teaspoons low sodium Worcestershire sauce 

  • 1�garlic clove, minced

  • 2�cans low sodium black beans (15 ounces), rinsed and drained

  • 1/4�cup fat-free sour cream 

 

Directions

  • In a large bowl, mix all of the ingredients with the exception the sour cream.

  • Cover the bowl and place the mixture into a refrigerator for a minimum of 6 hours, stir occasionally.

  • When ready to serve, equally divide the gazpacho mixture among 6 bowls, and top with sour cream.

 

Nutrition (per serving)

  • Calories: 140 cal

  • Total fat: 1g

  • Saturated fat: 0g

  • Monounsaturated fat: 0g

  • Cholesterol: 0mg

  • Sodium: 340mg

  • Carbohydrate: 33g

  • Fiber: 9g

  • Sugars: 10g

  • Protein: 8g