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Tomato, Chorizo and Bean Soup Recipe
A taste of the Mediterranean. This is a fabulously tasty soup, with
most amazing flavours.
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|1 red onion
|2 long sweet red peppers or 1 round sweet (bell) pepper
|4 medium tomatoes
|2 garlic cloves
|550ml / 1 pint chicken stock
|400g / 14oz red kidney beans
|100g / 4oz of Spanish chorizo
|2 teaspoons of balsamic vinegar
|1 teaspoon fresh chopped basil
|Salt and pepper to taste
PREPARATION TIME: 15 minutes
COOKING TIME: 25 minutes
DIFFICULTY LEVEL: Medium
A roasting pan,
Hand blender or food processor.
Ingredients for Tomato, Chorizo and Bean Soup
Pre-heat the grill to medium.
Cut the red peppers in half lengthways, the tomatoes in half and the red
onion in quarters.
Slice and chop the chorizo into small cubes.
COOK'S NOTES FOR TOMATO, CHORIZO AND BEAN SOUP
To date this is probably the best soup we have ever cooked. This has a
delicious full flavour and an ideal mix of chunky and smooth texture. We suggest
you stick exactly to the recipe the first time you try it and only experiment
with the ingredients the next time you cook it - and we are 100% sure that you
will try it again and again!
The kidney beans are ideal because they retain their shape and texture
but do not thicken the soup. Other beans can be substituted but beware of
butter beans because, tasty though they are, they definitely will thicken
Spanish Chorizo comes in two broad types, the normal one which we are using and
the picante type which is much spicier. We recommend sticking to
the normal one first an trying the spicier type at a later time.
The choice of sweet red pepper is up to you. Our recipe uses the long
sweet red pepper rather than the normal more rounded sweet pepper. We
believe the long one has more flavour but it has the disadvantage that it is
more difficult to peel after cooking compared to the rounded variety. "You
pay your money and take your choice".
Put the peppers, onions and tomatoes on the roasting pan, cut side down with the garlic.
Grill the vegetables until they are just blackening, it should take about 12 minutes.
Skin the onions, tomatoes and peppers, squeeze the garlic from the skins and chop half of the vegetables into chunks.
Blitz the remainder of the vegetables, with the stock and garlic in a food processor or use a hand blender until smooth.
Put all the ingredients in a saucepan, season with salt and pepper and bring to the boil. Add the chorizo, beans and balsamic vinegar and simmer for 3-5 minutes. Tear the basil leaves and put into the soup.
Serve the soup in a warm bowl accompanied with a warm bread roll.