Gazpacho with Basil Crème Fraîche

Name: Gazpacho with Basil Crème Fraîche
Prep time: 6 h 45 min
Cook time: 6 h 45 min
Total time: 6 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 850 grams cans each) Progresso® black beans, drained, rinsed; 237 milliliters medium celery stalks, diagonally sliced; 158 milliliters crème fraîche or sour cream; 118 milliliters herb-flavored croutons, if desired; 473 milliliters medium cucumbers, peeled, chopped; 59 milliliters chopped fresh basil leaves or 2 teaspoons dried basil leaves; 2 cloves garlic, finely chopped; 118 milliliters medium green onions, sliced; 1 teaspoons freshly ground pepper; 2 teaspoons red pepper sauce; 710 milliliters large red bell peppers, chopped; 59 milliliters red wine vinegar; 946 milliliters tomato juice; 946 milliliters large tomatoes, seeded, chopped; 1 teaspoons Worcestershire sauce

Gazpacho with Basil Crème Fraîche is a gluten free recipe with 4 servings. This recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 408 calories, 19g of protein, and 9g of fat. Summer will be even more special with this recipe. Head to the store and pick up bell peppers, basil leaves, pepper sauce, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. A few people really liked this main course. From preparation to the plate, this recipe takes roughly 6 hours and 45 minutes.

Instructions

In large bowl, mix all gazpacho ingredients except croutons until well blended. Cover and refrigerate 4 to 6 hours to blend flavors, stirring occasionally.

Ingredients you will need

Croutons