Ingredients (use vegan versions):
- 3 cups tomato juice, V-8 or Hot & Spicy V-8
- 2 tablespoon olive oil
- 1 small red onion
- 3 small tomatoes
- 2 tomatillos
- 1 bell pepper
- 1 small jicama
- 1/2 cup corn kernels
- 1 can or 1 cup cooked black beans, rinsed & drained
- Juice of 2 limes
- 1/2 - 1 fresh jalapeno, finely minced
- 2 garlic cloves, finely minced
- 1 chipotle jalapeno, finely minced
- 1 - 3 teaspoon adobo sauce from chipotle can (or 1 - 3 teaspoon Pickapeppa sauce or vegan Worcestershire sauce)
- 1/2 teaspoon cumin
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon salt
- 1 teaspoon vegan sugar
Directions:
Chop all vegetables and mix all
ingredients in a large non-metallic
bowl. Chill at least 24 hours before
serving. Serve chilled with additional
cilantro, diced avocado, and tortilla chips.
An alternate method is to puree part or
all of the soup in a blender before
adding the jicama, corn, and beans.
This gives a thicker, smoother, more
sophisticated texture.
The oregano and cilantro stand in for
the Mexican herb epazote, which can be
hard to find fresh. If you have access
to fresh epazote, feel free to use it
instead.
Serves: 8-10
Preparation time: 1 hour
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