This soup takes 20 minutes to prepare, it takes 4 to 24 hours to chill, and makes 6 one cup servings.
4 cups seeded and quartered tomatoes
1 1/2 cup hot-style vegetable juice
1 fifteen ounce can reduced-sodium black beans, rinsed and drained
1 cup finely chopped, seeded cucumber
1 cup finely chopped red or yellow sweet pepper
1/2 cup finely chopped red onion
2 tablespoons Santa Fe Olive Oil & Balsamic Company’s balsamic vinegar
3/4 cup plain yogurt or dairy sour cream
In a food processor or blender combine half of the tomatoes and 1/4 cup of the vegetable juice. Cover and process or blend until tomatoes are coarsely chopped. Pour into a large bowl. Repeat with the remaining tomatoes and 1/4 cup more vegetable juice.
Stir in the remaining vegetable juice the beans, cucumber, sweet pepper, onion and vinegar. Cover and refrigerate for 4 to 24 hours. To serve,, ladle soup into bowls. Top each serving with 2 tablespoon of yogurt or sour cream.
This recipe is from Better Homes and Gardens, Fresh and Easy Meals cookbook
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