Posted by: luvcookin 09-16-99 9:59 PM
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.