Gazpacho with Haricot Beans
Ingredients:
| 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 |
Preparation:
| . | | 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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