Creamy Chilled Tomato Soup with Black Bean-Pepper J

Name: Creamy Chilled Tomato Soup with Black Bean-Pepper Jack Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sour cream; 1 English cucumber, roughly chopped (about 8 ounces); 1 medium ripe tomato, roughly chopped; 1 small clove garlic, grated; 1 scallion, thinly sliced, white and green parts separated; Fine salt; 1/3 cup extra-virgin olive oil, plus more for drizzling; One 15-ounce can black beans, rinsed; Freshly ground black pepper; Four 8-inch flour tortillas; 1 cup shredded pepper Jack cheese (about 3 ounces)

Servings: persons

1/2 cup sour cream
1 English cucumber, roughly chopped (about 8 ounces)
1 medium ripe tomato, roughly chopped
1 small clove garlic, grated
1 scallion, thinly sliced, white and green parts separated
Fine salt
1/3 cup extra-virgin olive oil, plus more for drizzling
One 15-ounce can black beans, rinsed
Freshly ground black pepper
Four 8-inch flour tortillas
1 cup shredded pepper Jack cheese (about 3 ounces)

1
Position a rack about 4 inches from the broiler heat source, and preheat.
2
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.
3
Remove the small cap on the lid, and slowly drizzle in 1/4 cup of the oil while the blender is running.
4
Season with additional salt if needed.
5
Place the soup in the freezer while you prepare the quesadillas.
6
Place the black beans and a pinch of pepper in a medium bowl, and roughly mash with the back of a fork.
7
Place 2 of the tortillas on a baking sheet with no overlap.
8
Brush the tops with some of the remaining olive oil, then flip so the oiled side is directly on the baking sheet.
9
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.
10
Sprinkle the cheese evenly on top of the beans.
11
Top with the remaining 2 tortillas, and brush the tops with the remaining oil.
12
Place the quesadillas under the broiler, and cook until the top tortillas are crisp and lightly golden brown, about 1 minute.
13
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.
14
Cut each into 6 wedges.
15
To serve, ladle (or pour directly from the blender carafe) the soup into 4 chilled bowls.
16
Drizzle with olive oil, add several grinds of pepper and sprinkle with some of the sliced green scallions.
17
Serve 3 quesadilla wedges on the side of each bowl of soup, along with a dollop of the remaining 1/4 cup sour cream.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup sour cream, 1 English cucumber, roughly chopped (about 8 ounces), 1 medium ripe tomato, roughly chopped, 1 small clove garlic, grated, and more.

Yes, Creamy Chilled Tomato Soup with Black Bean-Pepper Jack Quesadillas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Chilled Tomato Soup with Black Bean-Pepper Jack Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions