The weather is a pig! It looks nice one minute, but its bloody cold then it starts raining. Well that seems to be my experience anyway. It all makes me want to to hunker down in front of a roaring fire and eat a body weight in cake. Well, wholesome, hearty comfort food I guess, but I really mean cake! This one hits the right spot - spicy, warming, vivid and lovely!
Ingredients. For 2
6 Nice Juicy Tomatoes
1 Big Red Pepper
1 Medium Onion
100g Chorizo
500ml Chicken or Vegetable Stock
Olive Oil
Salt & Pepper
Method
1. Preheat the oven to 200 degree fan, or equivalent. Slice your Chorizo thinly and fry over a medium heat for a few minutes until starting to go crispy and they release their oils. Put the chorizo to one side in a bowl and retain the oil
2. Chop your tomatoes, red pepper and onion into chunks spread across a baking tray and drizzle with a little of the chorizo oil and a glug of olive oil and a couple of grinds of black pepper. Pop in the oven and roast for 20-25 minutes, shaking occasionally, until starting the brown at the edges
3. When you are happy with the vegetables, the more colour you get, the more flavour you impart, put them in a large soup pan and add the stock. Blitz until smooth with a stick blender and check seasoning
4. Retain a couple of slices of chorizo to serve and stir the rest through the soup. Divide between your bowls and top with the reserved chorizo. Enjoy with lots of buttery toast!
Comments