The quintessential winter recipe for a delicious Roast Sweet Pepper and Tomato Soup, with a corn and chorizo salsa
30ml (2 tablespoons) olive oil
500g Romanita (or rosa) tomatoes, halved
3 sweet red peppers, seeded and roughly quartered
1 large red onion, peeled and cut into wedges
1 clove garlic, peeled
5ml (1 teaspoon) smoked paprika
several sprigs of each, thyme and oregano
3 cups vegetable of chicken stock
salt and pepper, to taste
20ml olive oil
1 ear corn
100g smoked chorizo, casing removed and roughly chopped
1 small red pepper, deseeded and finely diced
a handful flat leaf parsley, roughly chopped
15ml (1 tablespoon) lemon juice
Preheat the oven to 200 C. Arrange all the vegetables, including the garlic, in a large roasting tin. Drizzle with olive oil and season with paprika, salt and black pepper. Tuck the herbs underneath. Roast for 45 -50 minutes.
Remove the hard herb stems, then scrape the roast vegetables and sticky pan juices into a saucepan. Add the stock and simmer for about 10 minutes. Transfer to a blender and blitz until smooth. Adjust seasoning if needed.
For the salsa, heat 1 teaspoon oil in a pan and toast the corn until slightly charred on all sides. Remove and set aside. In the same pan, fry the chorizo for several minutes.
When cool enough to handle, cut the corn off the cob. In a bowl, combine the corn, chorizo, sweet pepper, parsley and lemon juice. Drizzle over the remaining 15ml olive oil and toss together.
Ladle the soup into bowls and spoon over a heaping tablespoon of salsa. Serve with warm garlic buttered bruschetta.
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