Bean Gazpacho Recipe

This chilled soup is a savory summer dish rich in vitamin C. Serve as a side dish, or on its own for satisfying meal.

Ingredients

  • 4 cups pinto beans, cooked
  • 1 quart low-sodium tomato juice
  • 4 tablespoons lime juice
  • 2 teaspoons reduced-sodium Worcestershire sauce
  • 16-ounce can no-salt-added stewed tomatoes
  • 2 cups cucumber, peeled, seeded and chopped
  • 1 cup celery, thinly sliced
  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 2 teaspoons roasted garlic, minced
  • 1/2 small avocado, peeled and chopped
  • 1 cup fat-free croutons

Directions
Process beans, tomato juice, lime juice and Worcestershire sauce in food processor or blender; pour into large bowl. Mix in remaining ingredients, except avocado and croutons. Refrigerate until chilled about 4 hours. Mix avocado into soup and pour into bowls; sprinkle with croutons.

Serves 6.

Nutritional Information
Serving size: 1/6 recipe. 290 calories, 30 calories from fat, 4 grams fat, 0 milligrams cholesterol, 180 milligrams sodium, 53 grams total carbohydrates, 14 grams protein, 20% vitamin A, 130% vitamin C, 10% calcium, 25% iron.

Diabetic Exchange
Fruit: 0; vegetables: 3; meat: 1; milk: 0; fat: 0; carbs: 2; other: 0.

Diabetic exchanges are calculated based on the American Diabetes Association Exchange system. Exchanges are rounded up or down equal to whole numbers.

Recipe courtesy of the Center for Disease Control and Prevention website.

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For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.