Spicy Red Pepper Chorizo And Orzo Soup Recipes

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ROASTED TOMATO, RED PEPPER AND CHORIZO SOUP



Roasted Tomato, Red Pepper and Chorizo Soup image

An intensely flavoursome soup made with roasted tomatoes, peppers, fried chorizo and basil with a sweet sharp edge to it courtesy of lemon juice and brown sugar:-)

Provided by Camilla Hawkins

Categories     dinner     Lunch

Time 1h15m

Number Of Ingredients 13

750 g Vine ripened tomatoes (mixed sizes, larger ones quartered)
130 g Eschalion shallots (or red onions)
1 Red pepper (cut into wide strips)
1 Orange pepper (cut into wide strips)
6 Cloves garlic (unpeeled)
2 tbsp Olive oil
600 mls Chicken stock
1 tbsp Tomato puree
2 tbsp Lemon juice
2 tsp Soft Light brown sugar
25 Fresh basil (washed and stalks removed + extra for garnish)
120 g Chorizo (chopped)
Salt flakes and freshly ground pepper

Steps:

  • Pre-heat the oven to 170⁰C.
  • Put all the vegetables and whole garlic cloves in a bowl and mix well with the oil and a good seasoning of salt.
  • Place on a baking tray and roast for approximately 45mins - 50 mins turning half way through until roasted but not charred.
  • Meanwhile fry the chorizo in a drop of oil for a minute or two until crispy - drain and set aside.
  • Once the vegetables are roasted remove the garlic, half the peppers and a good handful of the cherry sized tomatoes.
  • Cut the pepper strips into chunks and set aside with the reserved cherry tomatoes.
  • Put the remaining vegetables and juices in a large saucepan and then cut and squeeze the garlic cloves in there, discarding the skin.
  • Add the stock, tomato puree, lemon juice, sugar and seasoning to taste and bring to a simmer.
  • Add the basil leaves and blend with a stick blender.
  • Return the reserved vegetables and fried chorizo to the pan (holding some back for garnishing), check seasoning and gently heat through before serving.
  • Garnish with the reserved vegetables, chorizo and basil.
  • Serve with warm crusty bread.

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