Gazpacho

2 large tomatoes, seeded 1-2 tsp red pepper sauce
1 large green bell pepper, seeded ¼ tsp black pepper
1 medium cucumber, peeled dash Worchester sauce
1 medium stalk celery 1 garlic cloves
4 green onions 1 cup black beans
2 cups tomato juice top with: herbed croutons, if desired
2 tbsp wine vinegar top with: sour cream & basil

Mix vegetables in a food processor & pulse to chop. Mix chopped vegetables with remaining ingredients (hold back sour cream & basil and croutons for topping just before serving). Cover and chill in the refrigerator for 4-6 hours to allow flavors to blend. Stir occasionally. Serve cold.
This recipe is very versatile & can be modified to your taste.

By Bettie Walter of Hickory Acres Meats

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