Spicy Chilled Blackeye Gazpacho

2          cans (15 oz. each) blackeyes, undrained
1          qt. tomato-vegetable juice
3          tablespoons lime juice
2          tablespoons vegetable oil
2          teaspoons Worcestershire Sauce
2          teaspoons minced garlic
1          jar (16 oz.) thick and chunky medium or hot salsa
1          cup peeled, seeded and chopped cucumber (1 small)
1          cup thinly sliced celery (2-3 stalks)
1-1/4   cups peeled cubed avocado (1 large)
Cucumber, celery or green onion "sticks"

In food processor or blender, puree blackeyes and liquid, 2 cups tomato-vegetable juice, oil, lime juice, Worcestershire sauce and garlic until smooth.

Pour mixture into large bowl; stir in remaining tomato-vegetable juice, salsa, chopped cucumber and sliced celery. Refrigerate at least 3 hours for flavors to blend.

To serve; stir avocado into soup; spoon into bowls and garnish with vegetable sticks. Serves 10.

Nutritional Information per Serving:

Calories 187, Protein 8 g, Carbohydrates 27 g, Fat 6 g, Calories from fat 30%, Cholesterol 0 g, Fiber 9 g, Folate 220 mcg, Sodium 699 mg