Bean Gazpacho

Source: dLife

Pinto beans and fresh vegetables make up this creamy and flavorful version of chilled gazpacho.

Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories	268.7
Total Carbs	46.9g
Dietary Fiber	12.9g
Sugars	10g
Total Fat	3.5g
Saturated Fat	0.5g
Unsaturated Fat	3g
Protein	14.9g
Sodium	551.9mg
Dietary Exchanges Fat 1/2, Starch 2, Vegetable 3, Very Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

4 cup Beans, pinto, mature, cooked, dried, divided
1 quart Juice, tomato, low sodium, canned
3 tbsp fresh lime juice
2 tsp Sauce, worcestershire, low sodium
16 oz Salsa, thick & chunky, medium (medium salsa can be used)
1 small cucumber, peeled, seeded and chopped (equal to 1 cup)
1 cup fresh chopped celery, thinly sliced
0.5 cup fresh chopped onion
0.5 cup medium green bell peppers , chopped
2 tsp minced garlic, roasted
0.5 Avocado, average, fresh, peeled, chopped
1 Croutons, gourmet seasoned, serving (as garnish, optional)

1 Using a food processor or blender, puree 2 cups beans, tomato juice, lime juice, and Worcestershire sauce until creamy. Spoon into a large bowl and stir in the rest of the beans, salsa, cucumber, celery, onion, peppers, and garlic. Cover and chill for 3 to 4 hours.
2 When ready to serve, stir avocado into soup and top with croutons.