Chunky Southwestern Gazpacho

Name: Chunky Southwestern Gazpacho
Cook time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 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)

(1)

Recipe by Scarlett516

From the cookbook Cheap, Fast, Good. Time does not include chill time.

READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

Peel cucumber, but in half lengthwise, and scoop out seeds. Cut into bite-sized pieces and put in a 3-quart, or larger, bowl.
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.
Add tomatoes, their juice, and tomato-vegetable juice.
Rinse and drain black beans and add to the bowl. Add garlic, stir in the vinegar, Worcestershire sauce, and hot pepper sauce.
Refrigerate for 2 hours or until thoroughly chilled, serve.

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