Ingredients:
2 tablespoons olive oil
1 medium-size onion, chopped
1 garlic clove, crushed
1 green bell pepper, seeded, diced
12 oz, ripe tomatoes, peeled, chopped
1/2 teaspoon chili powder
3-3/4 cups vegetable stock
2 tablespoons tomato paste
1(15-oz) can red kidney
beans, drained (450g)
salt and pepper to taste
1 avocado
1 cup whole kerned corn
few drops hot-pepper sauce
1 tablespoon chopped fresh cilantro
fresh cilantro sprigs to garnish
Steps:
Heat oil in a large saucepan . Cook onion until soft. Stir in garlic, bell pepper , tomatoes and chili powder cook 3 to 4 mins .
Pour in stock. Add tomato paste and 3/4 of beans. Simmer 30 mins. Cool slightly . In a food processor fitted with a metal blade or a blender, process mixture to a puree.
Clean pan and return puree to clean pan. Season with salt and pepper. Cut avocado in half. Remove seed, peel and dice. Stir remaining beans, avocado, corn and hot-pepper sauce into puree. Gently reheat soup, stir in chopped cilantro. Garnish with cilantro sprigs. Make 4 to 5 servings.
