Sopa de tortilla

Sopa de tortilla

You will need to start this recipe one day in advance.

• 1 cup (200g) dried kidney beans
• 6 large ripe tomatoes
• 1 long fresh red chilli, seeded,
• coarsely chopped
• 1 red onion, coarsely chopped
• 1L (4 cups) chicken stock
• 2 corn cobs, husk and silks removed
• 2 tbs lime juice
• 2 tbs olive oil
• 2 corn tortillas, cut into 2cm-thick strips
• 50g feta, crumbled
• 1 ripe avocado, halved, stoned, peeled, coarsely chopped
• 1/2 cup coriander leaves
• Lime wedges, to serve

1. Place kidney beans in a large bowl and cover with plenty of cold water. Set aside overnight to soak.

2. Drain beans and place in a saucepan. Cover with water and place over high heat. Bring to the boil. Cook for 30 minutes or until tender. Drain well.

3. Meanwhile, use a small knife to cut a shallow cross in the base of each tomato. Blanch tomatoes in boiling water for 10 seconds. Use a slotted spoon to transfer to a bowl of cold water to cool. Remove skins. Coarsely chop and place in a food processor with chilli and onion and process until almost smooth. Transfer to a saucepan and place over medium heat. Cook, stirring occasionally, for 10 minutes or until mixture thickens slightly. Add stock and bring to a simmer. Cook for a further 10 minutes or until soup thickens slightly.