Calling all soup lovers, or those who want a refreshing meal on a hot summer day. This is a quick recipe for a delicious cold soup on a hot day. This is a twist from traditional gazpacho which uses chilled tomato juice. This recipe uses chilled carrot juice for an even more flavorful meal. The soup is refreshing served cold, but don't be shy to heat it up. The flavors are even more spectacular heated for those that still love a hot soup on a spring and summer evening.
Servings: 4 to 6
1 medium cucumber, peeled and chopped roughly
1 large green bell pepper, chopped
1 small onion, chopped
3 medium size garlic cloves, minced
1 14-1/2 can diced chili style tomatoes
1 quart of carrot juice, chilled ahead of time
1 15 oz can of black beans, drained
1 15 oz can of red beans, drained
2 TBSP Braggs Raw Organic Apple Cider Vinegar
1 tsp Worcestershire sauce
1/4 tsp chipotle pepper
Mix all ingredients in a large bowl.
Refrigerate if needed to chill, and serve
If you prefer a warm soup, heat all the way through and serve.
Serve with Sister's vegan wheat bread, Sister's vegan corn bread, or tortillas with with a dollop of vegan sour cream
~ Sister Vegetarian