Santa Fe Black Bean Gazpacho

• 7 (16 ounce) cans black beans, drained
• 2 (4 ounce) jars capers, drained
• 1 large raw yellow onion, grated
• 1 small raw yellow onion, grated
• 3 (4 ounce) jars sliced pimientos, drained, rinsed
• 3 teaspoons cumin
• 4 tablespoons cilantro
• 3 limes, juice of
• 3 (8 ounce) cans green chilies, chopped variety
• 13 cups regular flavor V8 vegetable juice
• 6 tablespoons extra virgin olive oil
• 6 tablespoons Worcestershire sauce
• 1 1/2 cups garlic
• 3 tablespoons balsamic vinegar
• 2 (12 ounce) jars medium heat salsa
• 1 (6 ounce) jar bottle hot salsa
• 3 large chopped cucumbers

1. Combine beans and V8 juice, oil, lime juice, cucumber, onion, Worcestershire Sauce, and garlic, etc, etc, hand blend until only till a bit chunky NEED TO PUT IN 2 LARGE POTs TO BLEND.
2. Chill at least three+ hours. SERVE cold!
3. Serve with: COBBETTES & corn tortillas.

black beans, capers, yellow onion, yellow onion, pimientos, cumin, cilantro, green chilies, regular flavor, extra virgin olive oil, worcestershire sauce, garlic, balsamic vinegar, salsa, cucumbers

Taken from www.food.com/recipe/santa-fe-black-bean-gazpacho-181587 (may not work)