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Spainish: Andalusian Gazpacho




Source of Recipe


Jim Barricks


List of Ingredients




1 medium cucumber
1 medium green bell pepper
5 scallions
2 cloves minced garlic
3 medium tomatoes
2 stalks celery
1 bunch small parsley
13 leaves fresh basil
1 sprig fresh oregano
3 1/2 cups COOKED small white beans
2 tablespoons olive oil
6 tablespoons red wine vinegar
1 medium ripe avocado
1 teaspoon cumin
4-6 ounces tomato juice
2 teaspoons salt


Recipe



Peel cucumer and discard peel.
Remove seeds and cut into 1/2-inch cubes.
Remove and discard stems and seeds from bell pepper; cube bell pepper.
Trim root ends from green onions and slice crosswise about 1/2-inch thick slices.
Dice tomatoes into 1/4-inch cubes.
Slice celery and avocade into 1/4-inch cubes.
(Reserve 10 small, perfect sprigs of parsley for garnish.)
Mince remaining parsley, enough to equal 1/3 cup.
Mince basil to equal about 1/3 cup.
Mince oregano to equal about 1 Tbls.

Combine EVERYTHING (except 10 sprigs of parsley) in a large plastic container.
Stir to mix thoroughly and chill 4 to 12 hours.
Serve in soup bowls, each garnished with a sprig of parsley.

Makes 12 Cups (10 Servings)

Nutrition Facts:
Amount Per Serving: Calories 370 - Calories from Fat 63 Percent Total Calories From: Fat 17%, Protein 19%, Carbohydrate 62%