^[1]With the help of a food processor, this tasty, no-cook soup will be ready to eat in minutes. Serve with tortilla chips or warmed flour tortillas.

Serves: 6

• Two 16-ounce cans pinto beans, drained and rinsed
• 14- to 16-ounce can stewed or diced tomatoes, undrained
• 2 scallions, coarsely chopped
• 1/4 cup fresh cilantro or parsley leaves
• Juice of 1 lemon
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 medium green bell pepper, cut into 1-inch pieces
• 4 ripe plum tomatoes, cut into large chunks
• 1/2 cup pitted black olives
• 1/4 cup chopped mild green chilies (fresh or canned), optional
• 1 1/2 cups vegetables stock or water, or as needed

Combine the beans, canned tomatoes, scallions, and cilantro or parsley in a food processor or blender and process until well pureed. Transfer to a large serving container and stir in the lemon juice, chili powder, and cumin.

Place the green pepper and fresh tomatoes in the food processor and pulse on and off 2 or 3 times. Add the olives and pulse on and off quickly, 2 or 3 times more, or until the vegetables are finely chopped (approximately 1/4-inch pieces).

Stir into the bean puree, then add the chilies if desired. Stir in enough stock or water to achieve a medium-thick consistency. Serve at once or cover and refrigerate until needed.

Variation: Garnish each serving with diced avocado and extra scallions.

• Here are more recipes for cold summer soups. ^[2]