Chunky Southwestern Gazpacho - cooking recipe

Ingredients

1 medium cucumber
1 large green bell pepper
1 small onion
1 (10 ounce) can rotel diced tomatoes with jalapenos
1 quart low-sodium vegetable juice cocktail
1 (15 ounce) can black beans
1 fresh garlic clove, minced
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce (to taste)

Preparation

Peel cucumber, but in half lengthwise, and scoop out seeds. Cut into bite-sized pieces and put in a 3-quart, or larger, bowl.
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.
Add tomatoes, their juice, and tomato-vegetable juice.
Rinse and drain black beans and add to the bowl. Add garlic, stir in the vinegar, Worcestershire sauce, and hot pepper sauce.
Refrigerate for 2 hours or until thoroughly chilled, serve.