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 by: Cooking Live Show #CL8938

Posted to recipelu-digest by "Crane C. Walden" on Feb
5, 1998