HOT RED BELL PEPPER AND WHITE BEAN SOUP

I have to get this off my chest because I feel so bad about it, I need to apologize for being so slack lately about answering the lovely comments you leave, I don't know why really I just forget to do it but there it is and the more time that passes, the more guilty I feel and I 'forget' it even more! That is how my mind works but now I am fed up with being so impolite so I promise that from this post onwards, I will not only read and enjoy your comments in silence but also get back to answering them (if time allows that is). OK? Deal?

Today's soup is a variation of a soup I have made before, I find it a perfect cold soup for a hot day but it is just as good to eat warm on a cold and windy day so let's say it is a great comfort food in general, come rain come shine! If you want you can add a favourite herb of yours, rosemary comes immediately to my mind, but it is perfectly good as it is.

HOT RED BELL PEPPER AND WHITE BEAN SOUP
2 servings for hungry eaters or 4 served as a starter

2 red mature bell peppers
1 small onion
300 g/10,6 oz white beans already cooked
2 big and mature tomatoes
500 ml/ 2,1 cup water
chili pepper
salt
extra-virgin olive oil

Trim the onion and chop it, do the same with the bell peppers and fry them gently in a pan with some olive oil for a couple of minutes.

Rinse and cut the tomatoes in pieces, if you want you can remove the skin by dipping the tomatoes in boiling water for a moment and then peel the skin off. Add the tomatoes to the onion together with the white beans, a pinch of chili pepper and salt.

Add water and leave it to simmer with the lid on for about 20 minutes.

Blend the soup in a food processor or in the way you prefer to do it until it is smooth. Can be served cold or warm, the choice is yours!