Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This recipe was in the Seattle Times on Aug 20, 2008. I made a couple of changes based on personal preference. This soup is similar to Gazpacho, but has some different veggies. It's very good on hot summer days. If you can't find Cilantro salsa, you can add 2 T minced cilantro in step #2.

Ingredients Nutrition

Directions

  1. Put half of the tomatoes and bell pepper in a food processor. Add all of the onion, garlic and chili, and process to a puree. Pour into a bowl.
  2. Stir in the remaining tomatoes and red pepper. Add the corn, salsa, water, beans, olive oil, salt, and lime juice. Refrigerate until chilled, at least 1 hour.
  3. Serve cold, topped with broken tortilla chips.

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