Date: Thu, 25 May 1995 19:19:20 -1000 (HST)
From: Neal Pinckney (firstname.lastname@example.org)
Black Bean Gaspacho (from Sunset Magazine, June 1995, p. 150)
The soup keeps cool two ways. You refrigerate the basic ingredients -
then whirl them smooth in a blender - and use chilly tasting cucumbers
with mango for salsa that is spooned onto the soup.
2 cans (14 or 15 oz. each) black beans, cool or chilled
1/4 C vegetable broth, chilled
1 t cumin
1/2 t ground corriander
1 C European cucumber, in 1/4 inch cubes
3 T chopped red onion
3 T lime juice
1 medium (about 3/4 lb.) firm-ripe mango
1/4 to 1/2 t crushed hot red chillies
3 T unflavored non-fat soy yogurt (as a garnish)
Fresh cilantro leaves
Rinse and drain beans. In a belnder, combine 1 1/4 C beans, broth,
cumin and ground coriander, whirl until smoothly pureed. Pour soup into
a bowl and pour in remaining beans. Use now, or if making ahead, chill
up to 1 day.
Mix cucumber, red onion, and lime juice. Cut peel off mango and slice
fruit from sides and edges of the flat pit. Discard pit. Cut mango
pieces into 1/2 inch cubes and add to cucumber mixture, season to taste
with chillies. Use now or, if making ahead, chill up to 6 hours. Ladle
soup into shallow bowls and spoon cucumber-mango salsa into each. Garnish
with yogurt asnd cilantro leaves. Add salt to taste. Serves 2 or 3.
Per serving: 225 calories, (8% from fat); 11 g. protein; 1.9 g. fat;
43 g. carbohydrate; 694 mg sodium.
--- end of quoted recipe---
Note: The recipe called for non-fat dairy yogurt. I modified it to soy
yogurt to make it vegan and McDougall compliant. With dairy yogurt the
recipe has 0.3 mg. of cholesterol. The sodium content can be reduced
greatly by using home cooked black beans (or dehydrated instant black
beans which have no salt added).