Chilled Vegetable - Avocado Soup

1-15 oz can spicy chili beans, undrained
?12 oz canned vegetable juice
1/4 cup lime juice
1 large tomato, chopped
1 medium avocado, cut into cubes
1/2 cup chopped celery
1 tablespoon chopped parsley
1/2 teaspoon chili powder
2 tablespoons nonfat sour cream

Combine all ingredients, except sour cream in a large bowl.
Mix well, cover and refrigerate for one hour.
Serve with a dollop of sour cream.
As prepared, 11/4 cups equals 264 calories, 11g fat.
You can also: Substitute black beans for chili beans, V-8 in glass instead of a can, and Tabasco for chili powder.
Omit the avocado if you are watching the fat grams. Add 1 tablespoon of fresh chopped cilantro.
Adjust for taste.
Refreshing on hot days, an excellent filler food for snacking.