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Chilled pepper soup with jalapeños & crisp chorizo
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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.
Typical values per serving:
2 of your 5 a day
This recipe was first published in April 2021.