Ingredients
4
large tomatoes, seeded, chopped (4 cups)
2
large red bell peppers, chopped (3 cups)
2
medium cucumbers, peeled, chopped (2 cups)
2
medium celery stalks, diagonally sliced (1 cup)
8
medium green onions, sliced (1/2 cup)
4
cups tomato juice
1/4
cup red wine vinegar
2
to 3 teaspoons red pepper sauce
1/2
teaspoon freshly ground pepper
1/2
teaspoon Worcestershire sauce
2
cloves garlic, finely chopped
2
cans (15 oz each) Progresso™ black beans, drained, rinsed
1/2
cup herb-flavored croutons, if desired
2/3
cup crème fraîche or sour cream
1/4
cup chopped fresh basil leaves or 2 teaspoons dried basil leaves
Preparation
In large bowl, mix all gazpacho ingredients except croutons until well blended. Cover and refrigerate 4 to 6 hours to blend flavors, stirring occasionally.
In small bowl, mix crème fraîche and basil. Stir gazpacho; ladle into serving dishes. Top each serving with basil crème fraîche and croutons.
