Cold Tomato Cream Soup and Black Bean Quesadillas

Ingredients:

• 0.5 cup sour cream
• 1 cucumber, coarsely chopped (about 200 g)
• 1 medium tomato, coarsely chopped
• 1 small clove of garlic, grated
• 1 green onion, thinly sliced ​​(white parts separated from green parts)
• 1/3 cup extra-virgin olive oil + extra for drizzling
• 1 can (425 g) canned black beans, rinsed
• 4 wheat tortillas, 20 cm in diameter.
• 1 cup grated Pepper Jack cheese (about 100 g)

Preparation:

1. Position the rack 10 cm from the oven heating element and turn on the grill mode.
2. In a blender, combine 0.5 cups of ice water with ice cubes, 1/4 cup of sour cream, cucumbers, tomatoes, garlic, white part of green onion, and 0.5 teaspoon of salt and blend until smooth. Remove the lid from the blender lid and slowly pour in 1/4 cup of olive oil, blending continuously. Season with salt to taste, if needed. Freeze the soup while you prepare the quesadillas.
3. Place the black beans and a pinch of pepper in a medium bowl and roughly mash with the back of a fork. Place 2 tortillas on a baking sheet, making sure they don't overlap. Brush with olive oil, then flip them over so the oiled side is facing the baking sheet. Spoon the bean mixture into 2 tortillas and spread it evenly with a fork or your fingers, leaving a 1/2-inch border. Sprinkle the cheese evenly over the beans. Top with the remaining 2 tortillas and brush with the remaining olive oil.
4. Place the quesadillas in the oven and broil until the top tortillas are crisp and golden brown, about 1 minute. Flip the quesadillas with a spatula and broil until the cheese is completely melted and the tortillas are crisp and golden brown, about 1 more minute. Cut each quesadilla into 6 wedges.
5. To serve, ladle the soup into 4 chilled bowls. Drizzle with olive oil, add a little freshly ground black pepper, and sprinkle with chopped green onions. Serve 3 quesadilla wedges with each bowl of soup, topped with a dollop of the remaining sour cream.