Chilled Black Bean Soup

This satisfying soup of tomatoes, beans and zucchini is the perfect dinner for hot, summer days.

Prep Time: 15 minutes

Total Time: 2 hour 15 minutes

Servings: 4

Ingredients:

  • 1 1/2 cups Kellogg's Corn Flakes® cereal Buy Now
  • 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.