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Soups - Black Bean Gazpacho Post by :Golden_Eagle Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1189

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Soups - Black Bean Gazpacho

3 cans (19 ounces each) black beans
3 cups canned, reduced-salt chicken broth
1 teaspoon ground chipotle pepper
1 tablespoon ground cumin
1 teaspoon salt
1/2 red onion, finely chopped
4 tablespoons light sour cream
2 cups mango margarita relish (see recipe)
4 sprigs flat parsley (optional)

Rinse and drain beans well with cold water.

In food processor or blender, puree beans, broth, spices and salt in batches, until smooth. Transfer batches to large bowl and stir in onion. Add salt and pepper to taste.

Serve soup in individual bowls with a dollop of sour cream and a couple of spoonfuls of mango margarita relish.

Garnish with extra parsley sprigs, if desired. Makes 4 servings.
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Compute for 8 Servings 3 cup Tomato juice or 3 cup Vegetable juice cocktail 2 pack Instant beef broth or 2 Beef bouillon cubes, crumbled 2 medium ripe tomatoes, peeled and chopped 1/4 cup Chopped green pepper 1/4 cup Chopped onion 1/4 cup Wine vinegar or cider vinegar 2 tbsp Olive oil 1 tsp Salt 1 tsp Worcestershire sauce Tabasco sauce, to taste 1 Clove garlic, peeled and crushed Flavored croutons Chopped tomato Chopped cucumber Chopped onion Chopped green pepper Place tomato juice in a non-metallic soup tureen or a deep 2 1/2-quart, heat-resistant, non-metallic casserole and heat, uncovered,

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2 cups fresh, whole plum tomatoes 2 large cloves garlic 1 1/4 cups tomato juice 2 slices stale thinly sliced white bread, crusts removed 3 generous dashes hot sauce pinch cayenne pepper 2 teaspoons white wine vinegar 1 teaspoon extra-virgin olive oil freshly ground black pepper 2/3 cup finely diced cucumber 2/3 cup finely diced green bell pepper 2/3 cup finely diced raw zucchini 2/3 cup finely diced celery 2/3 cup finely diced red onion 6 tablespoons croutons In a blender, combine the tomatoes and garlic. Puree them to a coarse pulp. Add the tomato juice and blend. Tear