Spicy Chilled Bean Gazpacho
  1. Process pinto beans (including liquid), 2 cups vegetable juice, oil, lime juice, Worchestershire sauce and garlic in food processor or blender until mixture is smooth.
  2. Pour mixture into large bowl; stir in remaining vegetable juice, salsa, black beans, chopped cucumber and sliced celery.
  3. Refrigerate at least 3 hours for flavors to blend.
  4. Just before serving, stir avocado into soup; spoon into bowls and serve with assorted vegetable sticks.