Bean Gazpacho

4 cups of cooked dried pinto beans
1 quart of tomato juice
3 tablespoons of lime juice
2 teaspoons of Worcestershire sauce
16 ounces of your favorite thick and chunky salsa
1 cup of peeled, seeded, and chopped cucumber
1 cup of thinly sliced celery
1/2 cup of chopped onion
1/2 cup of chopped green bell pepper
2 teaspoons of minced roasted garlic
1 small avocado, peeled and chopped
Croutons
1 lime, cut into wedges

Chop all the vegetable to the same small size.

Process 2 cups of the beans, the tomato juice, lime juice, and Worcestershire sauce in a food processor or blender.

Pour the mixture into a large bowl and stir in the remaining beans and all the other ingredients except for the avocado, the croutons, and the lime wedges.

Refrigerate for 4 hours.

Stir the avocado into the soup.

When serving, sprinkle with some croutons.

Serve with the lime wedges on the side.