RED BEAN SOUP WITH GUACAMOLE SALSA

Steps:

• Heat the oil in a large, heavy based saucepan.
• Add the onions and garlic.
• Cook for about 4-5 minutes until softened but not coloured.
• Add the cumin, cayenne and paprika and cook for 1 minute, stirring continuously.
• Stir in the tomato puree and cook for a few seconds, then add the oregano.
• Add the tomatoes, kidney beans and the water.
• Bring mixture to the boil and simmer for 15-20 minutes.
• Cool the soup slightly, then puree it in a food processor or blender until smooth.
• Return to the saucepan and add seasoning to taste.
• Salsa------------.
• Halve, stone and peel the avocados, and dice finely.
• Place in a small bowl and gently, but thoroughly, mix with the red onion and the chillis, and the coriander and lime juice.
• Reheat soup and ladle into bowls.
• Spoon a little of the salsa into the middle of each bowl of soup.
• If you want to spice it up further offer the Tabasco to your guests.