Chilled white bean salsa soup
Salsa Soups Beans
Last updated 6/12/2012 1:14:42 AM. Recipe ID 43750. Report a problem with this recipe.
Title: Chilled white bean salsa soup
Yield: 4 Servings
1 c Dried white beans*; picked
1 Yellow onion; halved
1 Bay leaf
1 Fresh thyme sprig
2 1/4 lb Vine-ripened tomatoes; cored
1 md Red bell pepper; chopped
1 md Yellow bell pepper; chopped
1 md Red onion; chopped fine
1 sm Fresh jalapeno pepper;
3 tb Red-wine vinegar
1 tb Extra-virgin olive oil
1/4 c Packed fresh coriander
-sprigs; washed well, spun
-dry and chopped fine
*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 1 1/2 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
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