Ananta, Thank you so much. This recipe is dedicated to you and I hope hubby dear loves it.

A special corn soup with sun dried tomatoes. Serves 4

1 green capsicum roasted, de-skinned and chopped finely.
1 tbspn (or less up to you) olive oil
1 small red onion, finely chopped
1 tin of American sweet corn
ΒΌ cp of fresh cream
3 cups of water
6-8 pcs of sundried tomatoes sliced
Salt and pepper to taste

Heat the oil in a pan and fry the onions until soft and slightly browned add the chopped capsicum and sweet corn fry for about 5 minutes add the water and boil for 10 minutes. Cool. Using a hand blender, process until quite smooth. Return the soup to the pan and reheat till it boils, stir in the fresh cream, the sun dried tomatoes and salt and pepper to taste. Serve in soup bowls and garnish with thick strips of tortilla chips placed on one side of the soup bowl, and some finely chopped English parsely. Buen Provecho!