Instructions: 1. Soak beans at least 4 hours. Drain.

2. Cook the beans in lightly salted water with some fresh thyme
twigs Use low heath so that the beans will not turn mushy.

Rinse the beans in cold water after cooking.

3. Cut out the ends of the cucumbers. Take out the seeds from
one of the cucumbers. Put the scraped seeds and the another cucumber to food processor. Add 1 tsp salt and the vinegar.

4. Cut the bell pepper, red onion and the cucumer with seeds taken off to make small cubicles.

5. Add 1/2 tsp salt to the cucumber cubicles, wait the fluid
come out and dry.

6. Mix the cold beans, cucumber mix and the cubicles.

Taste and add salt if needed.

NOTES : This was part of the buffet menu for 12 persons. It was very nice looking

at the picture. Original name was black bean gazpacho but it is a salad,

not soup.

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