
In a large bowl combine tomatoes, corn kernels, bell peppers, shallot and garlic. Add salt, chili paste, turmeric and black pepper; mix well and marinate thirty minutes. Working in two batches, transfer to a high-speed blender along with the chicken broth, beans and vinegar. Allow to blend until completely smooth.
Pour the contents of the blender into a heavy-bottomed saucepan. Warm the soup over low heat, stirring until just heated through. Stir in olive oil and lime juice. Season to taste with salt and freshly ground pepper.
Ingredients
Directions
In a large bowl combine tomatoes, corn kernels, bell peppers, shallot and garlic. Add salt, chili paste, turmeric and black pepper; mix well and marinate thirty minutes. Working in two batches, transfer to a high-speed blender along with the chicken broth, beans and vinegar. Allow to blend until completely smooth.
Pour the contents of the blender into a heavy-bottomed saucepan. Warm the soup over low heat, stirring until just heated through. Stir in olive oil and lime juice. Season to taste with salt and freshly ground pepper.