Black Bean Gazpacho

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for this food
philosophy:

Tomatoes and oregano make it Italian; wine and tarragon make
it French. Sour cream makes it Russian; lemon and cinnamon
make it Greek. Soy sauce makes it Chinese; garlic makes it good.

- Alice May Brock (of Alice's Restaurant fame)

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            TODAY'S RECIPE
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Julia Child was something of an enigma where food traditions are
concerned. She would often insist on doing things the way her
teachers had shown her fifty years earlier, yet she was quick to
embrace new foods and techniques. Here she puts a completely
new spin on a traditional Spanish dish.

All recipes this week are adapted from "The Way to Cook" by Julia
Child. It is available from Amazon.com in hardcover at
http://www.amazon.com/exec/obidos/ASIN/0394532643/worldwiderecipes
and in paperback at
http://www.amazon.com/exec/obidos/ASIN/0679747656/worldwiderecipes

Black Bean Gazpacho

2 cups (500 ml) dried black beans
8 cups (2 L) water
1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
Salt and freshly ground pepper to taste

Garnishes:
Peeled, seeded, and diced cucumber
Green and/or red bell peppers, seeded and diced
Fresh tomatoes, seeded and diced
Hard-cooked eggs, chopped
Chopped scallions (spring onions)
Crumbled crisp bacon
Toasted croutons

Combine the beans, water, onion, carrot, and celery in a pot
and bring to a boil over high heat. Reduce the heat and simmer
covered until the beans are tender, about 2 hours. Puree the
soup in batches in an electric blender or food processor and
adjust the seasoning with salt and pepper. Serve the soup hot
or chilled with any or all of the garnishes to be added by the
diners at the table. Serves 6 to 8.
Received on Tue Oct 18 08:16:41 2005