This pushes all the right buttons when you want something fresh and spicy but with substance. Serve with warmed tortillas or tortilla chips.
1 large onion, peeled and chopped 2 cloves garlic, peeled and finely chopped 2 red medium-hot chillies (long chillies) 1½ Tbsp olive oil ½ tsp toasted ground cumin seeds, plus extra for sprinkling 2 x 400g cans black beans (I use Ceres brand organic black beans as they are salt-free), drained 500ml water 2 medium vine tomatoes 1 tsp salt, or to taste 3 fresh limes ½ cup chopped coriander/cilantro Sour cream or plain unsweetened yoghurt 1 perfectly ripe avocado, halved, pitted, skinned and chopped Warm, soft tortillas to serve
1 Put onion, garlic and 1 halved, deseeded and finely chopped chilli in a saucepan with the oil. Cover pan and cook gently for 7-10 minutes, or until tender. Stir in cumin, then the beans and water. Bring to a gentle boil, lower heat and cook for 5 minutes.
2 Drop tomatoes into a saucepan of boiling water, count to 15 and transfer immediately to a bowl of cold water. Peel, cut into quarters and flick seeds into a sieve set over a bowl. Slice thinly.
3 When soup is ready, season with salt, then purée three-quarters of it in a food processor. Swirl in 3 tablespoons of lime juice and most of the coriander and tomatoes. Press on tomato seeds to extract juice and add the juice to the soup.
4 Serve soup hot ladled into bowls. Top with dollops of sour cream or yoghurt, sliced avocado, sliced chilli and coriander and a dusting of ground cumin. Serve black bean soup with lime wedges and warm tortillas or tortilla chips.