Chunky Southwestern Gazpacho

• 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. 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.

cucumber, green bell pepper, onion, tomatoes, vegetable juice cocktail, black beans, garlic, red wine vinegar, worcestershire sauce, hot pepper

Taken from www.food.com/recipe/chunky-southwestern-gazpacho-369821 (may not work)