Gazpacho with haricot beans

    Gazpacho with haricot beans


    18 people made this

    About this recipe: This is a wonderful recipe for the classic spicy chilled tomato soup. Works great as a starter or as part of a main. Very refreshing on hot days. Keeps, tightly covered, in the freezer up to 3 months.

    Serves: 10 

    • 1 cucumber, peeled and diced
    • 1 green pepper, diced
    • 5 spring onions, chopped
    • 2 cloves garlic, minced
    • 3 tomatoes, diced
    • 2 stalks celery, diced
    • 2 (400g) tins haricot beans, rinsed and drained
    • 2 tablespoons olive oil
    • 6 tablespoons red wine vinegar
    • 1 (1L) carton tomato juice
    • 1 teaspoon ground cumin
    • handful minced fresh parsley
    • handful minced fresh basil
    • small handful minced fresh oregano
    • 1/4 teaspoon salt

    Prep:30min  ›  Ready in:30min 

    1. In a 4 litre serving bowl or soup tureen, combine cucumber, green pepper, spring onion, garlic, tomatoes, celery, beans, olive oil, vinegar and tomato juice. Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.

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