Black Bean Zucchini Gazpacho Recipe

Black Bean Zucchini Gazpacho Recipe photo by Taste of Home

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My family enjoys chilled soups during the hot summer months. I came up with this spicy blend when trying to use up our garden zucchini. It's a hit with friends whenever I serve it, too. —Julie Wilson of Grand Rapids, Ohio

This recipe is:

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Diabetic Friendly

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Black Bean Zucchini Gazpacho Recipe

Prep: 10 min. + chilling

Yield: 6 Servings

10 10

Ingredients

3 cans (5-1/2 ounces each) spicy hot V8 juice
1 can (15 ounces) black beans, rinsed and drained
1 medium onion, chopped
2 large tomatoes, seeded and chopped
2 medium zucchini, chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper

Directions

In a large bowl, combine all ingredients. Cover and refrigerate for 8 hours or overnight. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 149 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 574 mg sodium, 20 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

Originally published as Black Bean Zucchini Gazpacho in Light & Tasty August/September 2002, p29