With the help of a food processor, this tasty, no-cook soup will be ready to eat in minutes. Serve with stone-ground tortilla chips or warmed flour tortillas.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Combine the beans, canned tomatoes, scallions, and cilantro in a food processor and process until pureed, leaving just a bit of texture. Transfer to a large serving container and stir in the lemon juice, chili powder, and cumin.
Step 2
Place the green pepper and fresh tomatoes in the food processor and pulse on and off 2 or 3 times. Add the olives and pulse on and off quickly, 2 or 3 times more, or until the vegetables are chopped into approximately 1/4-inch pieces. Take care not to overprocess. Stir into the bean puree, then add the chilies, if desired.
Step 3
Stir in the water, using more or less as needed to give the soup a medium-thick consistency. Serve at once or cover and refrigerate until needed. Garnish each serving with diced avocado, if desired, and additional scallions, thinly sliced.
Nutrition Information
Step 4
Per serving:
Step 5
Calories: 180
Step 6
Total fat: 3g
Step 7
Protein: 10g
Step 8
Fiber: 10g
Step 9
Carbohydrate: 31g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 465mg
