Chilled Black Bean Soup

2 med tomatoes, chopped (with juice) 1 med onion 1 med green pepper, cored, seeded & diced 1 small cucumber, peeled & chopped 1 jalapeno pepper, peeled, seeded & chopped 2 cloves garlic, minced 1 tsp dried cilantro 1 tsp ground cumin 1/4 tsp freshly ground black pepper 2 C reduced-sodium tomato juice 1-1/4 C cooked or low-sodium canned black beans, rinsed & drained 1/4 C minced fresh parsley 1. In workbowl or food processor or blender, combine tomatoes, their juice, onion, green pepper, cucumber, jalapeno, garlic, cilantro, cumin and black pepper. Process briefly, until thick & coarse. 2. In a large bowl or soup tureen, combine vegetable mixture, beans and tomato juice. Cover & chill for at least 1 hour. Ladle into soup bowls, and garnish with parsley Nutrition info per 13-oz serving: 141 calories, 7.5g protein, 27.5 carbs; 11g sugar; 1g total fat; 0g saturated fat; 0g mono-unsaturated fat; 0mg cholesterol; 8g dietary fiber; 25mg sodium; 59mg calcium; 3mg iron 1 serving = 1.5 points