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

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