3 large (about 1-1/2 pounds) fresh Florida tomatoes
1 tablespoon vegetable oil
1-1/2 teaspoons ground cumin
1 cup chopped green bell pepper
½ cup sliced scallions (green onions)
4 cups mild "picante flavor" vegetable juice
1 can (19 ounces) Black beans, rinsed and drained
1 teaspoon salt
1 cup chopped cilantro leaves

Use tomatoes held at room temperature until fully ripe. Core tomatoes; chop (makes about 4 cups); set aside. In a large saucepan, heat oil until hot; add cumin; cook and stir until fragrant, about 30 seconds. Stir in green pepper, scallions and reserved chopped tomatoes; cook, stirring occasionally, until green peppers are nearly crisp-tender, 3 to 5 minutes. Stir in vegetable juice, black beans, salt and cilantro; cook until heated through, stirring occasionally, 3 to 5 minutes. Garnish with a dollop of sour cream and additional diced tomatoes, or sliced radishes, if desired.

YIELD: 4 to 6 portions, or 9 cups