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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
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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. 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:
1. In a blender, combine tomatoes and V8 juice; cover and process just until blended.
2. Transfer to a large bowl. Stir in the beans, chopped cucumber, sweet pepper, onion, vinegar, sugar and seasonings.
3. Cover and refrigerate for at least 4 hours or overnight. Serve with sour cream. Garnish with sliced cucumber if desired. Yield: 7 servings.
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