Ingredients
Yield: 10 servings
1
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medium cucumber
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1
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medium green bell pepper
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5
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scallions
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2
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cloves minced garlic
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3
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medium tomatoes
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2
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stalks celery
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1
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bunch small parsley
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13
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leaves fresh basil
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1
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sprig fresh oregano
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3½
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cups
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cooked small white beans
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2
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tablespoons
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olive oil
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6
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tablespoons
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red wine vinegar
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1
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medium ripe avocado
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1
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teaspoon
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cumin
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4
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oz
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tomato juice
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2
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teaspoons
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tomato juice
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Posted by Art99 on Apr 23, 2008
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Instructions
Peel cucumer and discard peel. Remove seeds and cut into ½-inch cubes. Remove and discard stems and seeds from bell pepper; cube bell pepper. Trim root ends from green onions and slice crosswise about ½-inch thick slices. Dice tomatoes into ¼-inch cubes. Slice celery and avocade into ¼-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 plastic container. Stir to mix thoroughly and chill 4 to 12 hours. Serve in soup bowls, each garnished with a sprig of parsley.
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