CREAMY CHILLED TOMATO SOUP WITH BLACK BEAN-PEPPER JACK QUESADILLAS
Quick and easy (and packed with vegetables), this creamy version of gazpacho is great served alongside cheesy quesadillas. Swith up the beans and cheese for different flavor variations, like pinto and Cheddar or white bean and Havarti.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack about 4 inches from the broiler heat source, and preheat.
- Blend 1/2 cup ice water mixed with ice cubes, 1/4 cup of the sour cream, cucumber, tomato, garlic, scallion whites and 1/2 teaspoon salt in a blender until completely smooth. Remove the small cap on the lid, and slowly drizzle in 1/4 cup of the oil while the blender is running. Season with additional salt if needed. Place the soup in the freezer while you prepare the quesadillas.
- Place the black beans and a pinch of pepper in a medium bowl, and roughly mash with the back of a fork. Place 2 of the tortillas on a baking sheet with no overlap. Brush the tops with some of the remaining olive oil, then flip so the oiled side is directly on the baking sheet. Divide the mashed beans between the 2 tortillas, and spread the mixture evenly with a fork or your fingers, leaving a 1/2-inch border around the edge. Sprinkle the cheese evenly on top of the beans. Top with the remaining 2 tortillas, and brush the tops with the remaining oil.
- Place the quesadillas under the broiler, and cook until the top tortillas are crisp and lightly golden brown, about 1 minute. Flip the quesadillas with a spatula, and cook until the cheese is completely melted and the tortillas are crisp and lightly golden brown, about 1 more minute. Cut each into 6 wedges.
- To serve, ladle (or pour directly from the blender carafe) the soup into 4 chilled bowls. Drizzle with olive oil, add several grinds of pepper and sprinkle with some of the sliced green scallions. Serve 3 quesadilla wedges on the side of each bowl of soup, along with a dollop of the remaining 1/4 cup sour cream.
BLACK BEAN AND TOMATO SOUP
This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.
Provided by judy2304
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
- Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 42.3 g, Cholesterol 2.2 mg, Fat 1.5 g, Fiber 15.9 g, Protein 15.7 g, SaturatedFat 0.5 g, Sodium 1142.6 mg, Sugar 2.5 g
EASY PEPPER JACK CHEESE QUESADILLAS
These quesadillas are quick to assemble and delicious! They are filled with pepperjack cheese and tomatoes. I made these to serve along side my Easy Tex-Mex Tomato Soup, but they could also be served as an appetizer or a small lunch or snack.
Provided by MarthaStewartWanabe
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- To assemble quesadilla, place one tortilla on a dinner plate. Arrange sliced cheese atop tortilla, leaving at least 1/2 inch space from the edge of the tortilla. Arrange sliced tomatoes atop cheese layer followed by another layer of cheese (remaining). Top with remaining tortilla.
- While assembling the quesadillas, preheat an electric griddle to 350 F (or grill to medium-high heat). I use a griddle (rather than a grill) to cook quesadillas, as it is easier to turn them without losing their insides.
- Brush 1 tbs. olive oil onto the griddle, covering the surface. Brush the remaining 1 tbs. olive oil onto the top exposed tortilla. Gently slide the quesadilla from the dinner plate onto the griddle (olive oil-less side down).
- Cook for 5-7 minutes or until bottom tortilla begins to brown. With a large spatula, gently but swiftly turn quesadilla to brown other side. Cook for 5-7 minutes or until bottom tortilla begins to brown. Remove to a cutting board and allow to cool for 5 minutes.
- Slice into quarters and serve immediately with garnish of your preference. I like to use sour cream, salsa or guacamole. For this particular recipe, I served it with my Easy Tex-Mex Tomato Soup.
Nutrition Facts : Calories 647, Fat 50.3, SaturatedFat 24.1, Cholesterol 100.9, Sodium 802, Carbohydrate 18.6, Fiber 1.7, Sugar 2.8, Protein 30.8
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