Chunky Gazpacho And Bean Salad Recipes

CHUNKY SOUTHWESTERN GAZPACHO

Steps:

• Peel cucumber, but in half lengthwise, and scoop out seeds. Cut into bite-sized pieces and put in a 3-quart, or larger, bowl.
• Stem, seed, and cut the bell pepper into bite-sized pieces. I usually slide my knife over the inside of the pepper to remove the waxy part; add to the bowl. Peel and finely chop the onion and add it to the bowl.
• Add tomatoes, their juice, and tomato-vegetable juice.
• Rinse and drain black beans and add to the bowl. Add garlic, stir in the vinegar, Worcestershire sauce, and hot pepper sauce.
• Refrigerate for 2 hours or until thoroughly chilled, serve.

CHUNKY GAZPACHO

Steps:

• Puree first 4 ingredients in processor. Combine 1/2 cup tomatoes, 1/2 cup cucumber and 1/2 cup green pepper in small bowl and reserve. Add cilantro, tomato paste and remaining tomatoes, cucumber and green pepper to processor. Blend until chunky puree forms. Season to taste with hot pepper sauce, salt and pepper. Thin with tomato juice if desired. Transfer gazpacho to large bowl. Cover soup and reserved vegetables separately; refrigerate until well chilled, at least 1 hour and up to 6 hours.
• Ladle gazpacho into bowls. Serve, passing reserved vegetables separately.

MACHO GAZPACHO VEGETABLE CHUNK SALAD

Steps:

• Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.