Side Pannel
Chilled White Bean Salsa Soup
Chilled White Bean Salsa Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 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
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 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
**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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