- 1 medium cucumber
- 1 medium green bell pepper
- 5 scallions
- 2 cloves minced garlic
- 3 medium tomatoes
- 2 stalks celery
- 1 bunch small parsley
- 13 leaves fresh basil
- 1 sprig fresh oregano
- 3 1/2 cups COOKED small white beans
- 2 tablespoons olive oil
- 6 tablespoons red wine vinegar
- 1 medium ripe avocado
- 1 teaspoon cumin
- 4-6 ounces tomato juice
- 2 teaspoons salt
Peel cucumer and discard peel.
Remove seeds and cut into 1/2-inch cubes.
Remove and discard stems and seeds from bell pepper; cube bell pepper.
Trim root ends from green onions and slice crosswise about 1/2-inch
Dice tomatoes into 1/4-inch cubes.
Slice celery and avocade into 1/4-inch cubes.
(Reserve 10 small, perfect sprigs of parsley for garnish.)
Mince remaining parsley, enough to equal 1/3 cup.
Mince basil to equal about 1/3 cup.
Mince oregano to equal about 1 Tbls.
Combine EVERYTHING (except 10 sprigs of parsley) in a large
Stir to mix thoroughly and chill 4 to 12 hours.
Serve in soup bowls, each garnished with a sprig of parsley.
Makes 12 cups
Amount Per Serving: Calories 370 - Calories from Fat 63 Percent
Total Calories From: Fat 17%, Protein 19%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated
Fat 1g, Cholesterol 0mg, Sodium 963mg,
Total Carbohydrate 57g, Dietary Fiber 4g, Sugars 0g, Protein 18g,
Vitamin A 1183 units, Vitamin C 44 units, Calcium 0 units, Iron