Chilled White Bean Salsa Soup

Recipe Ingredients

1 cup	160g / 5.6oz	Dried white beans - picked over
		(e. I. Cannellini or Great Northern beans)
1		Yellow onion - halved
1		Bay leaf
1		Fresh thyme sprig
2 1/4 lbs	1021g / 36oz	Vine-ripened tomatoes - cored, quartered
1 lb	454g / 16oz	Red bell pepper - chopped fine (medium)
1 lb	454g / 16oz	Yellow bell pepper - chopped fine (medium)
1 lb	454g / 16oz	Red onion - chopped fine (medium)
1 lb	454g / 16oz	Fresh jalapeno chili - minced (small)
3 tablespoons	45ml	Red-wine vinegar
1 tablespoon	15ml	Extra-virgin olive oil
		Salt - to taste
1/4 cup	4g / 0.1oz	Fresh coriander sprigs - (packed) - washed well,
		Spun dry, and chopped fine
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 8 cups, 4 main course servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8938)

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