Andalusian Gazpacho Soup

Total Time

4 Hours 30 Minutes

Servings

10

Ingredients

• 1 cucumber, peeled and diced
• 1 green pepper, diced
• 5 spring onions, chopped
• 2 cloves finely chopped garlic
• 3 tomatoes, diced
• 2 stalks celery, diced
• 2 1/2 cups cooked haricot beans, rinsed and drained
• 2 tablespoons olive oil
• 6 tablespoons red wine vinegar
• 1 (46 fluid ounce) can tomato juice
• 1 teaspoon ground cumin
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh basil
• 1/2 tablespoon finely chopped fresh oregano
• 1/4 teaspoon salt

Instructions

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