Gazpacho with Haricot Beans


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


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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