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[View GuestBook] Ingredients
1 medium-size onion, chopped
1 clove garlic, 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 can (15 oz/425 g) red kidney beans, drained
salt and pepper
1 avocado
1 cup whole-kernel corn
few drops Tabasco sauce
1 tablespoon chopped fresh cilantro
fresh cilantro sprigs to garnish
2 tbsp olive oil
Method
Heat oil in a large saucepan. Cook onion until soft. Stir in garlic, bell pepper, tomatoes and chili powder. Cook 3 to 4 minutes. Pour in stock. Add tomato paste and 3/4 of beans. Simmer 30 minutes. 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 Tabasco sauce into puree.
Gently reheat soup. Stir in chopped cilantro. Garnish with cilantro sprigs.
[Home]
[Party Food Themes] [Party Ideas]
[Glossary]
[Write to Iena]
[Sign GuestBook]
[View GuestBook]