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Andalusian Gazpacho




  • 2 cups dry small white (navy)
       beans, soaked overnight
       Or 3 cans of small white beans - drained
  • 1 medium cucumber, peeled, seeded
  • 1 medium green bell pepper
  • 3 medium tomatoes, peeled, seeded
  • 2 stalks celery, tough strings peeled off
  • 5 scallions
  • 1 medium ripe avocado
  • 46 ounces can tomato juice
  • 2 cloves minced garlic
  • 1 small bunch parsley
  • 1/3 cup chopped fresh basil
  • 1 Tablespoon chopped fresh oregano
  • 2 Tablespoons olive oil
  • 6 Tablespoons red wine vinegar
  • 1 teaspoon cumin
  • 2 teaspoons salt

Drain the beans after the overnight soaking. cover with water in a pot and bring to a boil; lower heat, cover and simmer about 90 to 120 minutes...until tender.

Drain beans. Measure out 3 1/2 cups cooked beans for the soup. (Or measure out 3 1/2 cups beans from 3 cans of drained cooked small white beans).

Dice cucumber, pepper, tomatoes and celery into 1/4-inch cubes.

Slice green onions about 1/4 inch thick slices. Dice avocado into 1/4-inch cubes. Mince parsley, enough to equal 1/3 cup. Mince basil to equal about 1/3 cup. Mince oregano to equal about 1 Tbls.

Combine everything in a large container or bowl. Stir to mix thoroughly and chill 4 to 12 hours. Serve in soup bowls, each garnished with a sprig of parsley.

For a picnic, ladel into mason jars and cover with lids. Keep on ice in cooler till serving.







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