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Title: Winter Gazpacho Ole
Categories: Soup
Yield: 6 Servings
| 3 | lg | Fresh tomatoes |
| 1 | tb | Vegetable oil |
| 1 1/2 | ts | Ground cumin |
| 1 | c | Green pepper; chopped |
| 1/2 | c | Green onions; sliced |
| 4 | c | Picante flavored vegetable juice |
| 1 | cn | Black beans (19oz), rinsed and drained |
| 1/4 | c | Fresh cilantro leaves; chopped |
| GARNISH | ||
| Sour cream | ||
| Diced tomatoes | ||
| Sliced radishes | ||
Use tomatoes held at room temperature until fully ripe. Core tomatoes; chop. Set aside. In a large saucepan, heat oil until hot; add cumin; cook and stir until fragrant, about 30 seconds. Stir in green pepper, scallions and reserved chopped tomatoes; cook, stirring occasionally, until green peppers are nearly tender crisp, 3-5 minutes. Stir in vegetable juice, black beans, salt and cilantro; cook until heated through, stirring occasionally, 3-5 minutes. Garnish with sour cream, tomatoesand radishes if desired.
Nutritional info per serving: 160 cal; 7g pro, 26g carb, 4g fat (22%)
Source: Miami Herald 3/23/95
Formatted 6/28/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)
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