Chilled Bean Soup Recipe

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Betty Nickels of Tampa, Florida combines crunchy fresh veggies with black beans and a splash of hot pepper sauce to create this spicy chilled soup. "I often server this during the warm summer months, when tomatoes are in season," Betty writes. "It tastes best when you let it mellow overnight in the refrigerator."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Chilled Bean Soup Recipe

Prep: 15 min. + chilling

Yield: 7 Servings

15 15

Ingredients

4 cups chopped seeded tomatoes
2 cups spicy hot V8 juice
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped cucumber
1 cup chopped sweet red or yellow pepper
1/2 cup chopped red onion
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon ground cumin
1/4 teapoon salt
1/4 teaspoon pepper
7 tablespoons reduced-fat sour cream
Sliced cucumber, optional

Directions

In a blender, combine tomatoes and V8 juice; cover and process just until blended.
Transfer to a large bowl. Stir in the beans, chopped cucumber, sweet pepper, onion, vinegar, sugar and seasonings.
Cover and refrigerate for at least 4 hours or overnight. Serve with sour cream. Garnish with sliced cucumber if desired. Yield: 7 servings.

Nutritional Analysis: One serving (1 cup with 1 tablespoon sour cream) equals 122 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 485 mg sodium, 21 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Originally published as Chilled Bean Soup in Light & Tasty August/September 2001, p51

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.