White Bean Gazpacho with Mint
Cuisine: Spanish
Author: Epicurus.com Kitchens
This is a great recipe for those living with diabetes. Low calorie and zero carbs, it makes an incredibly tasty start to a great dinner or a perfect luncheon main course.
  • 1 small garlic clove
  • 1/8 teaspoon salt
  • 1 Cup diced red tomatoes
  • 1/3 Cup diced cucumber
  • 2 1/4 Cups vegetable-tomato juice, such as V8
  • 2 Tablespoons olive oil
  • 1/3 Cup diced green bell pepper
  • 1/3 Cup chopped red onions
  • 1/4 Cup diced celery
  • 1 Tablespoon finely-chopped parsley
  • hot pepper sauce, such as Tabasco; to taste
  • 1 Tablespoon red wine vinegar
  • 1/4 teaspoon dried oregano leaves
  • freshly-ground black pepper to taste
  • 3/4 Cup cooked white beans, such as Great Northern or cannellini
  • 2 1/2 Tablespoons coarsely-chopped mint leaves
  1. On a cutting board, mash the garlic clove with the salt to create a paste. Set aside.
  2. In a blender, combine 1/2 of the tomatoes, 1/2 of the cucumbers, 1/2 of the vegetable-tomato juice and the oil. Cover and blend on high speed until the solids are pureed, about 1 minute.
  3. Pour the contents of the blender into a nonreactive bowl; stir in the remaining tomatoes, cucumbers and vegetable-tomato juice along with the green peppers, onions, celery, parsley, hot pepper sauce, vinegar and oregano. Blend in the garlic-salt paste, mixing well. Season with pepper to taste.
  4. Stir in the cooked beans. Cover tightly and chill thoroughly, at least 4 hours or up to 8 hours.
  5. Stir the mint into the chilled soup just before serving.
Calories: 44 calories Fat: 5 g Protein: trace Cholesterol: 0 mg
Cooked white beans provide a texture that contrasts nicely with the fresh vegetables, which are bolstered by the bright taste of chopped mint.

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/white-bean-gazpacho-with-mint/2786/