Recipe: Chilled White Bean Salsa Soup

CHILLED WHITE BEAN SALSA SOUP
Yield: 4 Servings

1 cup dried white beans; picked over (i.e. cannellini or great northern
1 yellow onion; halved
1 bay leaf
1 fresh thyme sprig
2 1/4 lb vine-ripened tomatoes; cored, quartered
1 medium red bell pepper; chopped fine
1 medium yellow bell pepper; chopped fine
1 medium red onion; chopped fine
1 small fresh jalapeno chili; minced
3 tbsp red-wine vinegar
1 tbsp extra-virgin olive oil
salt; to taste
1/4 cup fresh coriander sprigs (packed); washed well, spun dry, and chopped fine
freshly ground black pepper to taste

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)