Bean Gazpacho

Prep Time: 25 minutes

Servings: 6

Ingredients:
4 cups cooked pinto beans
1 quart tomato juice
4 tablespoons lime juice
2 teaspoons Worcestershire sauce
16-oz can stewed tomatoes
2 cups peeled, seeded and chopped cucumber
1 cup thinly sliced celery
1 cup chopped onion
1 cup chopped green pepper
2 teaspoons minced roasted garlic
½ small avocado, peeled and chopped
1 cup croutons

Directions:
1. Process beans, tomato juice, lime juice, and Worcestershire sauce in food processor or blender; pour into large bowl.
2. Mix in remaining beans and ingredients, except avocado and croutons.
3. Refrigerate until chilled about 4 hours.
4. Mix avocado into soup and pour into bowls; sprinkle with croutons.

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