CREAMY CHILLED TOMATO SOUP WITH BLACK BEAN-PEPPER JACK QUESADILLAS

Creamy Chilled Tomato Soup with Black Bean-Pepper Jack Quesadillas image

Quick and easy (and packed with vegetables), this creamy version of gazpacho is great served alongside cheesy quesadillas. Swith up the beans and cheese for different flavor variations, like pinto and Cheddar or white bean and Havarti.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

1/2 cup sour cream
1 English cucumber, roughly chopped (about 8 ounces)
1 medium ripe tomato, roughly chopped
1 small clove garlic, grated
1 scallion, thinly sliced, white and green parts separated
Fine salt
1/3 cup extra-virgin olive oil, plus more for drizzling
One 15-ounce can black beans, rinsed
Freshly ground black pepper
Four 8-inch flour tortillas
1 cup shredded pepper Jack cheese (about 3 ounces)

Steps:

Position a rack about 4 inches from the broiler heat source, and preheat.
Blend 1/2 cup ice water mixed with ice cubes, 1/4 cup of the sour cream, cucumber, tomato, garlic, scallion whites and 1/2 teaspoon salt in a blender until completely smooth. Remove the small cap on the lid, and slowly drizzle in 1/4 cup of the oil while the blender is running. Season with additional salt if needed. Place the soup in the freezer while you prepare the quesadillas.
Place the black beans and a pinch of pepper in a medium bowl, and roughly mash with the back of a fork. Place 2 of the tortillas on a baking sheet with no overlap. Brush the tops with some of the remaining olive oil, then flip so the oiled side is directly on the baking sheet. Divide the mashed beans between the 2 tortillas, and spread the mixture evenly with a fork or your fingers, leaving a 1/2-inch border around the edge. Sprinkle the cheese evenly on top of the beans. Top with the remaining 2 tortillas, and brush the tops with the remaining oil.
Place the quesadillas under the broiler, and cook until the top tortillas are crisp and lightly golden brown, about 1 minute. Flip the quesadillas with a spatula, and cook until the cheese is completely melted and the tortillas are crisp and lightly golden brown, about 1 more minute. Cut each into 6 wedges.
To serve, ladle (or pour directly from the blender carafe) the soup into 4 chilled bowls. Drizzle with olive oil, add several grinds of pepper and sprinkle with some of the sliced green scallions. Serve 3 quesadilla wedges on the side of each bowl of soup, along with a dollop of the remaining 1/4 cup sour cream.