Chunky Black Bean Gazpacho

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A chunky version of the famous chilled soup of tomatoes, cucumber and bell pepper made more hearty with the addition of black beans

  • 2 cans (8 oz each) Hunt's® Tomato Sauce-No Salt Added
  • 1 cup water
  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon ground black pepper
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
  • 1-1/2 cups finely diced seeded cucumber
  • 1 cup finely diced red bell pepper
  • 1/2 cup sliced green onions
  • 3 whole wheat pita breads, cut into halves

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  1. Whisk together tomato sauce, water, vinegar, lemon juice, oil, pepper sauce and black pepper in medium bowl until blended.
  2. Stir in undrained tomatoes, beans, cucumber, bell pepper and onions. Cover and refrigerate at least 3 hours for flavors to blend. Serve with pita bread, toasted if desired.
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Nutrition Information
Calories: 227 View complete nutrition information
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