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Tennessee & Alabama CSA

Chilled Summer Soup with Black Bean Relish from The Pampered Chef


2 Medium Cucumbers
4 Green Onions with tops
1.5 cups vegetable broth
1 cup frozen peas
2 garlic cloves, peeled
3 limes
1 Avocado
1/4 Teaspoon salt & 1/2 teaspoon group pepper

For Relish and Garnish:

1 Small red Bell Pepper
2 green onions with tops
1 can (15 oz) black beans, drained and rinsed
1 garlic clove, pressed
reserved lime juice from soup
1/4 teaspoon salt and 1/8 teaspoon ground pepper
1/4 cup sour cream


Peel cucumbers (I don’t always do this). Slice cucumbers crosswise into thirds, remove seeds (If you have a powerful blender – you don’t need to remove the seeds). Slice Green onions into thirds. Add cucumbers, onions, broth, peas and garlic to blender – blend til smooth. Juice limes to measure 5 Tablespoons (Reserve 2 Tablespoons for relish). Add Avocado and the three Tablespoons of lime juice, salt and pepper to the blender – cover and blend til smooth.

Cut bell pepper into 1/2 inch pieces and thinly slice onions. Toss together with everything. To assemble: ladle soup into serving bowls; top with relish. should get 4 bowls of soup.

Source: The Pampered Chef
Recipe submitted by: Randy Nelson