An easy, last minute, no cook black bean soup! Perfect for a 90-degree day when you just don't feel like lifting a finger.
In a food processor puree a can of black bean soup with a little olive oil, Tabasco, a few tablespoons of chopped onion, a crushed clove of garlic, and about 1/4 to 1/2 c. chicken stock to make the mixture creamy. Serve in small soup bowls, topped with a ribbon of sour cream diluted with a bit of water; garnish with a few slices of banana and a couple of cilantro leaves. Makes about three small first course servings.
From Jacques Pépin's "Fast Food My Way"