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    Chilled pepper soup with jalapeños & crisp chorizo

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    Chilled pepper soup with jalapeños & crisp chorizo

    • Preparation time: 15 minutes + chilling
    • Cooking time: 4-5 minutes
    • Total time: 20 minutes

    Serves: 4 as a starter


    120g Cooks’ Ingredients Chorizo Crumb
    2 x 270g packs cherry vine tomatoes
    2 x 180g packs Romano Peppers, deseeded and roughly chopped
    2 salad onions, trimmed and roughly chopped
    2 large cloves garlic, roughly chopped
    1 tbsp oregano
    2 tsp ground cumin
    300ml vegetable stock, chilled
    2 jalapeños, roughly chopped
    1 lime, juice
    ½ x 28g pack coriander


    1. Heat a small frying pan over a medium heat and, once hot, add the chorizo. Cook for 4-5 minutes, or until crispy, then remove to a bowl with any oil. Leave to cool.

    2. Add the remaining ingredients to a blender, removing the tomatoes from the vine and reserving the coriander leaves (but including their stalks). Add 3 large ice cubes and blitz until smooth.  

    3. Season generously, cover and put in the fridge to chill for at least 30 minutes, or for up to 2 hours.  

    4. Just before serving, finely chop the coriander leaves. Divide the soup between 4 bowls and top with the chopped coriander and crispy chorizo. Drizzle over the chorizo oil and serve.

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