red bean soup with guacamole salsarating:
from 'Soup Simply Sensational' by Matthew Drennan, pub Aquamarine
30 ml olive oil
2 chopped onions
2 cloves garlic, chopped
2 tsp ground cumin
quarter teaspoon cayenne
1 tablespoon paprika
1 tablespoon tomato puree
half teaspoon dried oregano
400g tin chopped tomatoes
2 x 400g tins red kidney beans, drained and rinsed
salt and freshly-ground black pepper
Tabasco to serve
1 small red onion
1 green chilli, seeded and finely chopped
1 tablespoon chopped fresh coriander
juice of one lime
heat oil in a large, heavy-based saucepan, add onions and garlic. Cook gently for four to five minutes, until softened. Add cumin, cayenne and paprika and cook for one minute, stirring constantly. Stir in tomato puree, cook for a few seconds, then stir in oregano. Add tomatoes, kidney beans and water.
bring to the boil and simmer for 15-0 minutes. Cool soup slightly, then puree it in a food processor or blender until smooth. Return to rinsed-out saucepan and season to taste.
to make salsa, halve, stone and peel avocadoes, then dice them finely. Place in bowl and mix in the red onion, chilli, coriander and lime juice.
reheat soup and ladle into bowls. Spoon a little salsa into the middle of each bowl of soup, and provide Tabasco for those who like it hot.