Title: Chilled white bean salsa soup
 Categories: Soups
      Yield: 4 Servings
 
      1 c  Dried white beans*; picked
           -over
      1    Yellow onion; halved
      1    Bay leaf
      1    Fresh thyme sprig
  2 1/4 lb Vine-ripened tomatoes; cored
           -and quartered
      1 md Red bell pepper; chopped
           -fine
      1 md Yellow bell pepper; chopped
           -fine
      1 md Red onion; chopped fine
      1 sm Fresh jalapeno pepper;
           -minced**
      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
  
  Recipe