White Bean Gazpacho

Summer is finallyyy approaching. We’re heading in to a second glorious weekend of 75 degree, sunny weather here in Boston, which has our taste buds fired up for our summer favs: breakfast smoothies, colorful fruit salads and chilled gazpacho. This recipe requires minimal prep time and makes a large batch that keeps perfectly in the fridge for a refreshing lunch or dinner all week long. It’s light, nutritious and filling, and hits the spot post-sweaty evening run. Switch out the veggies to your liking – we like to keep em crunchy – celery goes well, as do garbanzo beans.

Ingredients
28 oz. crushed tomatoes

1/2 large red onion, diced

1 medium-sized zucchini, diced
1 cup corn

4 large carrots, diced
1 cup dry cannellini beans
1 cup water
1/4 cup white wine vinegar
1 tablespoon olive oil
1/4 teaspoon chili powder
1/4 teaspoon salt
Dash of coriander
1/8 cup cilantro
Steps
Soak the beans (or use rinsed canned beans)
Dice the veggies
Mix tomatoes, water, white wine vinegar
Stir veggies and beans in to liquid mixture
Add cilantro, chili powder, salt, coriander
Drizzle olive oil 
Stir well and refrigerate
Serve chilled!

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