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Black Bean Gazpacho
2 c Black beans
2 qt water
2 c Onion; chopped
1/2 c Celery; chopped
1/2 c Carrots; chopped
1 ts Salt
Garnishes:
1 Cucumber; chopped
1 Egg; hard-boiled sliced
1 Onion; minced
1 Bell pepper, green; diced
1 Lemon; slices
1 Pepper, red; diced
1 Tomato pulp
1 Croutons
1 Bacon; crumbled
Pick over and wash beans. Bring to a boil for two minutes; cover and set aside one hour. Add onion, celery and carrots; simmer slowly for 2 hours. Puree with liquid. Bring soup to a simmer and taste for seasoning, adding chicken stock or water if too thick. Serve in wide bowls and pass garnishes separately.
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