3 cups tomato juice, V-8 or Hot & Spicy V-8
2 tablespoon olive oil
1 small red onion
3 small tomatoes
1 bell pepper
1 small jicama
1/2 cup corn kernels
1 can or 1 cup cooked black beans, rinsed & drained
Juice of 2 limes
1/2 - 1 fresh jalapeno, finely minced
2 garlic cloves, finely minced
1 chipotle jalapeno, finely minced
1 - 3 teaspoon adobo sauce from chipotle can (or 1 - 3 teaspoon Pickapeppa sauce or Worcestershire sauce)
1/2 teaspoon cumin
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1 teaspoon sugar
Chop all vegetables and mix all ingredients in a large non-metallic bowl. Chill at least 24 hours before serving. Serve chilled with additional cilantro, diced avocado, and tortilla chips.
An alternate method is to puree part or all of the soup in a blender before adding the jicama, corn, and beans. This gives a thicker, smoother, more sophisticated texture.
The oregano and cilantro stand in for the Mexican herb epazote, which can be hard to find fresh. If you have access to fresh epazote, feel free to use it instead.