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Recipe for family meals :

Chilled Tomato and Bean Soup

I like to spend some of my free time looking around second hand bookshops for old or out of print recipe books. A lot of the time you only find the same unpopular titles but, from time to time, you will find something special or something that just appeals because it is unusual or novel. A book that falls into the category of being unusual or novel is The Heinz Book of Baked Bean Recipes!

As someone who grew up loving baked beans this really appealed to me. Presumably as a book which was produced to promote Heinz Beans they will not mind me reproducing a few of the recipes for you to enjoy - especially the kids, old and young!


1 x 397g / l4oz can tomatoes in natural juice
1 clove garlic, crushed
1 x 450g / 15.9oz can Heinz Baked Beans
1/2 a cucumber, seeded and chopped
1 red pepper, seeded and chopped
275ml / 1/2 pint chicken stock
4 tbsps olive oil
Salt and freshly ground black pepper

Thin slices of red or green pepper
Thinly sliced onion rings
Chopped cucumber
Fried bread croutons
Parsley, or spring onions, chopped

  • Put the canned tomatoes, garlic, baked beans, chopped cucumber, red pepper and chicken stock into a liquidiser and blend until smooth.
  • Add the olive oil and salt and pepper to taste. If the soup is too thick for your liking, add a little extra chicken stock.
  • Chill the soup very thoroughly for 3 - 4 hours before serving.
  • Serve in small bowls, with an ice cube floated in each one, and accompanied by slices of pepper, onion rings, chopped cucumber and croutons. Sprinkle the soup with the parsley, or spring onions.

Preparation takes 20 minutes, plus a minimum of 4 hours chilling time.

The amount of garlic may be varied or omitted altogether, to suit your taste.

Cook's tip:
The oil must be added in a thin, steady stream. If added too quickly, the soup will curdle.

Serves 4

The Heinz Book of Baked Bean Recipes