* Exported from MasterCook *
Red Bean Gazpacho Anytime
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cucumber -- peeled, halved, and seeded
1/2 cup finely chopped red onion
16 ounces chunky tomato salsa -- (1 jar)
1 1/2 cups cooked dark red kidney beans -- or 1 can, drained & rinsed
1 Tablespoon red wine vinegar -- optional
1 quart tomato juice -- or blended vegetable juice
salt & freshly ground pepper
Finely chop the cucumber and place it in a large bowl. Add the onion, then
stir in the salsa, beans, vinegar, if using, and tomato juice, and season
with salt and pepper to taste.
Refrigerate for 2 hours to chill and allow flavors to blend. Serve
chilled.
Makes 4 to 6 servings.
AuthorNote: Gazpacho is typically summertime fare when fresh tomatoes and
other vegetables are ripe for the picking. Now you can satisfy your
gazpacho craving even when fresh tomatoes are at a premium with this quick
and easy recipe. Choose a mild, medium, or hot salsa, according to your
own preference. Instead of using tomato juice you can substitute a
vegetable juice blend for added flavor dimension and nutrients.
Splurge a little: garnish with diced avocado.
Source:
"Vegan On the Cheap by Robin Robertson, 2010"
S(Formatted by Chupa Babi):
"Dec 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 135 Calories; 1g Fat (4.0% calories
from fat); 7g Protein; 29g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 1367mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3
Vegetable; 0 Other Carbohydrates.
NOTES : Less than $1.00 per serving
Nutr. Assoc. : 0 0 1325 3815 0 0 0
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