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Chunky Southwestern Gazpacho

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“From the cookbook Cheap, Fast, Good. Time does not include chill time.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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