Gazpacho with Basil Crème Fraîche

 

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

• 1 In large bowl, mix all gazpacho ingredients except croutons until well blended. Cover and refrigerate 4 to 6 hours to blend flavors, stirring occasionally.
• 2 In small bowl, mix crème fraîche and basil. Stir gazpacho; ladle into serving dishes. Top each serving with basil crème fraîche and croutons.