Chunky Southwestern Gazpacho

Ox forwarded this to the Inn’s e-mail box – and it sounds pretty tasty. I might give this a try this weekend sometime.

Chunky Southwestern Gazpacho

1 medium cucumber, chopped
1 large green pepper, chopped
1 small onion, chopped
1 can (14 1/2-oz) chili style chunk tomatoes
4 cups low sodium vegetable juice, refrigerated
1 can (15-oz) black beans
2 Tbsp. red wine vinegar
1 tsp. bottled minced garlic
1 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce, more to taste

Peel cucumber, cut in half lengthwise. Scoop out seeds and discard seeds. Cut cucumber into bite size pieces; put them in a large bowl. Seed green pepper, cut into bite size pieces. Place in bowl with cucumber. Peel and finely chop onion; add to bowl. Add tomatoes with juice and vegetable juice. Rinse and drain black beans; add them to bowl. Stir in vinegar, Worcestershire sauce, garlic and hot pepper sauce to taste. Serve at once or refrigerate until ready to serve.

Notes from the Hare

I’ve never had a cold soup before, so this should be interesting.