Chilled Black Bean Soup
This satisfying soup of tomatoes, beans and zucchini is the perfect dinner for hot, summer days.
Ingredients:
- 1 1/2 cups
Kellogg's Corn Flakes® cereal
- 2 teaspoons butter or margarine, melted
- 1/2 teaspoon dried basil leaves
- 2 tablespoons grated Asiago cheese
- 1/8 teaspoon garlic powder
- 4 cups seeded and quartered tomatoes, divided
- 1 can (11.5 oz, 1 1/2 cups) spicy hot vegetable juice, divided
- 1 can (15 oz.) reduced-sodium black beans, rinsed and drained
- 2 cups coarsely chopped zucchini
- 1/2 cup chopped bell pepper
- 1/4 cup sliced green onions
- 1/2 cup fat-free sour cream
Directions:
1. In small bowl place KELLOGG'S CORN FLAKES cereal. Drizzle with butter. Sprinkle with basil. Toss until coated. Sprinkle with cheese and garlic powder. Toss to combine. In 8 x 8 x 2-inch baking pan coated with cooking spray place cereal mixture. Bake at 250°F for 10 minutes or until crisp and light brown. Cool completely.*
2. In food processor combine 2 cups of the tomatoes and 1/4 cup of the vegetable juice. Cover and process until tomatoes are coarsely chopped. Pour into large bowl. Repeat with remaining 2 cups tomatoes and additional 1/4 cup of the vegetable juice.
3. Stir remaining vegetable juice, beans, zucchini, pepper and onions into tomato mixture. Cover and refrigerate for 2 to 24 hours.
4. Before serving, stir tomato mixture. Ladle into serving bowls. Top each serving with some sour cream and cereal mixture.
*NOTE: Cereal mixture may be stored in an airtight container for up to 1 week.
