- a 19-ounce can cannellini beans, rinsed and drained well
- 1/2 cup chopped red bell pepper
- 1 small garlic clove, minced
- 2 tablespoons grated onion
- 3/4 cup chicken broth
- 1/2 teaspoon curry powder
- 2 teaspoons fresh lemon juice, or to taste
- a pinch of sugar
- 3/4 cup half-and-half
- finely chopped fresh basil leaves for garnish
- In a blender pureée the beans and the bell pepper with the garlic, the onion, the broth, the curry powder, the lemon juice, and the sugar. Add the half-and-half and blend the mixture until it is just combined. Strain the mixture through a sieve set over a bowl, pressing hard the solids, discard the solids, and chill the soup for 1 hour, or until it is cold. Serve the soup garnished with basil.