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Chilled Tomato Cannollini Bean Soup

1 pound ripe tomatoes cored -- cored
2 cups tomato juice
19 ounces canned cannelini beans -- drained and rinsed
2 tablespoons red and yellow peppers -- chopped
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 green onion -- chopped
1/2 clove garlic -- chopped
1 teaspoon chopped basil
1/4 teaspoon salt -- or to taste
1 dash Tabasco sauce
green onion tops -- thinly sliced


Combine in large bowl: tomatoes, juice, beans, peppers, olive oil, lime juice, chopped green onion, garlic, basil, salt and Tabasco sauce. Refrigerate for 6 hours to 2 days. Garnish with green onion tops.


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