Gazpacho by another name

To save the food purists the trouble of pointing out what "classic" gazpacho is, I'll confess right up front that this isn't gazpacho, by definition. It is a cold, tomato-based soup, however. It's also fabulous, easy and is the only gazpacho I ever served to a guy that didn't make him want to drive past a burger stand on the way home.

This recipe came from a friend nearly 10 years ago (after a night of cards and red wine), and it's just as timeless now as it was then. Clip and save, folks, clip and save.

Diane's Bean Gazpacho
1 15-ounce can of pinto beans, undrained
1 quart V-8 juice
2 tablespoons vegetable oil
3 tablespoons lime juice
2 tablespoons Worcestershire sauce
2 teaspoons minced garlic
16 ounces thick and chunky salsa
1-2 cans black beans, drained and rinsed
1 cup chopped, seeded cucumber
1 cup thinly sliced celery
To serve:
1 1/4 cup peeled, cubed avocado (fix immediately before serving)

In a blender or food processor, process pinto beans with their liquid, along with the V-8, oil, lime juice, Worcestershire and garlic. Puree, then remove to a glass or non-reactive bowl. Stir in remaining stuff, except the avocado. Chill at least three hours. To serve, ladle into chilled bowls, then top with the avocado.