Sue's Three Bean Gazpacho

Sue's Three Bean Gazpacho
by Sue Bendel
I like to make up a full batch of three bean salad and use half of it for gazpacho.
  • 2 1/2 c. sliced green beans, steamed
  • 4 T. balsamic vinegar
  • 1/4 c. chopped fresh parsley
  • 1/4 c. chopped fresh basil
  • 1 T. fresh dill
  • 1 T. olive oil
  • 1 c. chopped green pepper
  • 1 tsp. garlic powder
  • 1/4 tsp. salt
  • 1 c. sliced carrot
  • 1 c. cubed cucumber
  • 1/2 c. sliced sweet onion
  • 1 can chickpeas, drained
  • 1 can kidney beans, drained
  • 1 can artichoke hearts, drained and chopped
  • 2 c. coarsely chopped tomato
  • 1 bottle V8 juice (for gazpacho only)

To make a three bean salad, combine all ingredients except the V8. Mix well and garnish with grated Parmesan cheese.

To make a nice gazpacho soup, add the V8 juice to the three bean salad and mix well. Chill for at least one hour.

  • Yields: 12 servings
  • Preparation Time: 15 minutes, plus chilling time
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