Black Bean Zucchini Gazpacho Recipe

Black Bean Zucchini Gazpacho Recipe
Black Bean Zucchini Gazpacho Recipe photo by Taste of Home
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Black Bean Zucchini Gazpacho Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

Nutritional Facts

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

  • 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
  1. In a large bowl, combine all ingredients. Cover and refrigerate for 8 hours or overnight. Yield: 6 servings.
Originally published as Black Bean Zucchini Gazpacho in Light & Tasty August/September 2002, p29

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