Chunky Southwestern Gazpacho

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 medium cucumber
• 1 large green bell pepper
• 1 small onion
• 1 (10 ounce) can rotel diced tomatoes with jalapenos
• 1 quart low-sodium vegetable juice cocktail
• 1 (15 ounce) can black beans
• 1 fresh garlic clove, minced
• 2 tablespoons red wine vinegar
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon hot pepper sauce (to taste)

Recipe

• 1 peel cucumber, but in half lengthwise, and scoop out seeds. cut into bite-sized pieces and put in a 3-quart, or larger, bowl.
• 2 stem, seed, and cut the bell pepper into bite-sized pieces. i usually slide my knife over the inside of the pepper to remove the waxy part; add to the bowl. peel and finely chop the onion and add it to the bowl.
• 3 add tomatoes, their juice, and tomato-vegetable juice.
• 4 rinse and drain black beans and add to the bowl. add garlic, stir in the vinegar, worcestershire sauce, and hot pepper sauce.
• 5 refrigerate for 2 hours or until thoroughly chilled, serve.