Low Fat Spicy-hot Chilled Bean Gazpacho Recipe

Ingredients

30 ounces pinto beans, undrained

1 quart tomato-vegetable juice, divided

2 tablespoons vegetable oil

3 tablespoons lime juice

2 teaspoons worcestershire sauce

2 teaspoons minced garlic

l6 ounces thick-and-chunky medium salsa

-- or hot salsa

15 ounces black beans, rinsed and drained

1 cup peeled seedless cucumber, chopped

1 cup thinly diced celery

1 1/4 cup peeled avocado, cubed

cucumber

-- celery

-- or green onion sticks

Method

1.In food processor or blender, process pinto beans and liquid, 2 cups tomato- vegetable juice, oil, lime juice, Worcestershire sauce and garlic until mixture is smooth.

2.Pour mixture into large bowl; stir in remaining tomato-vegetable juice, salsa, black beans, cucumber and celery.

Refrigerate at least 3 hours for flavors to blend.

3.Stir avocado into soup; spoon into bowls and garnish with vegetable sticks.

Per serving: About 192 cal, 8 g pro, 30 g car, 7 g fat, 28% cal from fat, 0 mg chol, 1,124 mg sod, 6 g fiber.

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