Approximately three three-block meals

Ingredients:
Soup
1 28-ounce can roasted diced tomatoes
2 cups V-8 spicy tomato juice
1 cup black beans, rinsed/drained
1 medium yellow bell pepper, seeded, diced
1 medium green bell pepper, seeded, diced
1 English cucumber, diced
½ avocado, cubed
1 jalapeno, seeded, minced
2 cloves garlic, minced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1 teaspoon ground cumin
½ cup fresh cilantro, chopped
Salt and pepper

Seafood Pesto
9 ounces canned seafood, drained – your choice – shrimp, smoked oysters, crab
2 tablespoons pesto, store bought

Instructions:
For the soup: Combine all ingredients in a large bowl, season with salt and pepper. Chill for two hours.
For the Seafood Pesto: In a small bowl add seafood and toss with pesto. Divide soup into two soup bowls. Top with equal amounts of seafood.