Chunky Southwestern Gazpacho Recipe

Name: Chunky Southwestern Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium cucumber; 1 large green bell pepper; 1 small onion; 1 (10 ounce) can rotel diced tomatoes with jalapenos; 1 quart low-sodium vegetable juice cocktail; 1 (15 ounce) can black beans; 1 fresh garlic clove, minced; 2 tablespoons red wine vinegar; 1 teaspoon Worcestershire sauce; 1/4 teaspoon hot pepper sauce (to taste)

Servings: persons

1 medium cucumber
1 large green bell pepper
1 small onion
1 (10 ounce) can rotel diced tomatoes with jalapenos
1 quart low-sodium vegetable juice cocktail
1 (15 ounce) can black beans
1 fresh garlic clove, minced
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce (to taste)

1
Peel cucumber, but in half lengthwise, and scoop out seeds. Cut into bite-sized pieces and put in a 3-quart, or larger, bowl.
2
Stem, seed, and cut the bell pepper into bite-sized pieces. I usually slide my knife over the inside of the pepper to remove the waxy part; add to the bowl. Peel and finely chop the onion and add it to the bowl.
3
Add tomatoes, their juice, and tomato-vegetable juice.
4
Rinse and drain black beans and add to the bowl. Add garlic, stir in the vinegar, Worcestershire sauce, and hot pepper sauce.
5
Refrigerate for 2 hours or until thoroughly chilled, serve.

kcal

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Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium cucumber, 1 large green bell pepper, 1 small onion, 1 (10 ounce) can rotel diced tomatoes with jalapenos, and more.

Yes, Chunky Southwestern Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chunky Southwestern Gazpacho

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