Red Bean Gazpacho Anytime Soup - Vegan

Submitted by: monica on April 25, 2020

4-6 Servings

Ingredients

1 cucumber, peeled, halved, and seeded
1/2 cup finely chopped red onion
1 (16-ounce) jar chunky tomato
salsa
1 1/2 cups cooked or 1 (15.5-ounce)
can dark red kidney beans, drained and rinsed
1 tablespoon red wine vinegar (optional)
1 quart tomato or blended vegetable juice
Salt and black pepper

Instructions

  1. 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 sea- son with salt and pepper to taste.
  2. Refrigerate for 2 hours to chill and allow flavors to blend. Serve chilled.

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.

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