Bean Gazpacho

• 4 cups cooked pinto beans
• 1 quart low-sodium tomato juice
• 4 tablespoons lime juice
• 2 teaspoons reduced-sodium Worcestershire sauce
• 1 16-ounce can stewed, no-salt-added tomatoes
• 2 cups cucumber, peeled, seeded and chopped
• 1 cup celery, thinly sliced
• 1 cup onion, chopped
• 1 cup green pepper, chopped
• 2 teaspoons roasted garlic, minced
• 1/2 small avocado, peeled and chopped
• Croutons

1. Process beans, tomato juice, lime juice and Worcestershire sauce in a food processor or blender. Pour the mixture into a large bowl. Mix in the remaining ingredients except the avocado and croutons. Refrigerate until chilled - about four hours. Pour into bowls and add avocado and croutons. Serve with crusty multigrain bread or rolls.

pinto beans, tomato juice, lime juice, worcestershire sauce, salt, cucumber, celery, onion, green pepper, garlic, avocado, croutons

Taken from www.epicurious.com/recipes/member/views/bean-gazpacho-52884081 (may not work)