Beet Gazpacho


1 (16 oz.)

jar Sliced Pickled Beets, undrained

4 cups

tomato juice

1 cup

peeled and diced seedless cucumber

0.5 cup

celery, diced

0.5 cup

red bell pepper, diced

1 tbsp.

hot red pepper sauce

0.5 tsp.

cayenne pepper

Salt and pepper to taste


Original Recipe Makes 4 Servings

Place all ingredients except salt and pepper in blender. Blend until smooth. Season with salt and pepper, as desired.