|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 (drained)|
|100g / 4oz of Spanish chorizo|
|2 teaspoons of balsamic vinegar|
|1 teaspoon fresh chopped basil|
|Salt and pepper to taste|
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.
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 the soup.
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".
Grill the vegetables until they are just blackening, it should take about 12 minutes.
Blitz the remainder of the vegetables, with the stock and garlic in a food processor or use a hand blender until smooth.