Chilled white bean salsa soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried white beans*; picked over |
| 1 | Yellow onion; halved | |
| 1 | Bay leaf | |
| 1 | Fresh thyme sprig | |
| 2¼ | pounds | Vine-ripened tomatoes; cored and quartered |
| 1 | medium | Red bell pepper; chopped fine |
| 1 | medium | Yellow bell pepper; chopped fine |
| 1 | medium | Red onion; chopped fine |
| 1 | small | Fresh jalapeno pepper; minced** |
| 3 | tablespoons | Red-wine vinegar |
| 1 | tablespoon | Extra-virgin olive oil |
| ¼ | cup | Packed fresh coriander sprigs; washed well, spun dry and chopped fine |
Directions
*Such as cannellini or great northern beans **Wear rubber gloves when handling jalapenos! In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 50 minutes. Season beans with salt and cool completely in cooking liquid. Drain beans in a colander and discard yellow onion, bay leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered.
Finely chop enough of tomatoes to measure 1½ cups and reserve. In a blender puree remaining tomatoes, half of bell peppers, and half of onion until smooth and in a bowl stir together puree, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeno, vinegar, oil, and salt to taste. Chill soup, covered at least until cold, about 6 hours, and up to 1 day. Before serving, stir in coriander and season with salt and pepper if necessary.
Yield: 8 cups, 4 main course servings Recipe by: Cooking Live Show #CL8938 Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 5, 1998