Tomato Bean Gazpacho


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.


Makes 5 servings.

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