White Bean & Basil Gazpacho
Yield: 3 cups
2 c. cooked white beans
1/2/ c. washed & chopped fresh basil
1 c. chicken broth or water
3/4 c. loosely packed fresh bread crumbs
1/4 c. extra virgin olive oil
2 Tbs. white wine vinegar
1 Tbs. minced garlic
1/2 tsp. salt
1/2 tsp. black pepper
Seeded & diced tomatoes for garnish.
Combine all ingredients except the tomatoes in the bowl of a food processor and process until smooth. Transfer the soup to a bowl and let the flavors marry for an hour before serving. Garnish with the diced tomatoes. Serve chilled or at room temperature.
Note:this from Joe George in Buffalo Spree magazine. I used great northern beans (because I like them). This is an interesting soup!