This spicy bean soup is a great chilled option for hot days. You can also freeze it for up to three months.
1 cucumber, peeled and diced
1 green capsicum, diced
5 spring onions, chopped
2 cloves garlic, minced
3 tomatoes, diced
2 stalks celery, diced
2 (400g) tins cannellini beans, rinsed and drained
2 tablespoons olive oil
6 tablespoons red wine vinegar
4 cups (1 litre) tomato juice
1 teaspoon ground cumin
handful minced fresh parsley
handful minced fresh basil
small handful minced fresh oregano
1/4 teaspoon salt
Add to shopping list
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:30min › Extra time:4hours chilling › Ready in:4hours30min
In a 4 litre serving bowl or soup tureen, combine cucumber, green capsicum, spring onion, garlic, tomatoes, celery, beans, olive oil, vinegar and tomato juice. Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.
Made it healthier.
Although this was easy I ended up throwing out all the leftovers. I think using fresh tomatoes rather than canned juice will make a big difference. I would reccomend trying a recipe with fresh ingredients before this one. - 29 Sep 2008
Excellent recipe for a very refreshing summer soup. A touch of red capsicumor a few drops of Tabasco give some extra zip. - 29 Sep 2008
If you have leftover cucumbers and it's hot outside. Make yourself some of this cold soup. Made it the night before and when I came home from work it was ready to eat. Plus you can freeze it! Makes 10 servings. Was very good. I added some red hot to mine. - 29 Sep 2008