Tomato Bean Gazpacho


Rate this Recipe: 

No votes yet


2 large tomatoes, cored, seeded, and chopped
1 large cucumber, peeled, seeded, and chopped
1 large yellow pepper, seeded and chopped
1 medium Spanish onion, chopped
4 cloves garlic, minced
32 ounces spicy vegetable cocktail juice
1/3 cup red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon chili powder
1 16-ounce can small white beans, rinsed and drained
3 tablespoons chopped cilantro


In a blender, puree half the chopped vegetables, 2 cloves garlic, and half the vegetable juice. Cover the remaining chopped vegetables and refrigerate. Pour the puree into a bowl and add the remaining garlic and vegetable juice, and the vinegar, oil, salt, and chili powder. Cover and refrigerate for 1 hour. Just before serving, combine puree, chopped vegetables, and beans. Garnish with cilantro.

Cooking & Recipes


Makes 5 servings.


Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

423.30 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.