Andalusian Gazpacho

• 1 cucumber, peeled and diced
• 1 green bell pepper, diced
• 5 green onions, chopped
• 2 cloves garlic, minced
• 3 tomatoes, diced
• 2 stalks celery, diced
• 2 1/2 cups navy beans, rinsed and drained
• 2 tablespoons olive oil
• 6 tablespoons red wine vinegar
• 1 (46 fluid ounce) can tomato juice
• 1 teaspoon ground cumin
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil
• 1/2 tablespoon minced fresh oregano
• 1/4 teaspoon salt

1. In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.

cucumber, green bell pepper, green onions, garlic, tomatoes, stalks celery, navy beans, olive oil, red wine vinegar, tomato juice, ground cumin, parsley, fresh basil, fresh oregano, salt

Taken from www.allrecipes.com/recipe/24399/andalusian-gazpacho/ (may not work)