Ingredients:
3 x 400g cans chopped tomatoes
1 cup vegetable stock
3 garlic cloves - sliced
Pinch of chilli flakes (more if you like it spicy)
Dash of Oregano (dried)
100g Chorizo - sliced
30 ml Olive Oil
Sea salt and black pepper
Fresh Basil
Method:
1. Combine tomatoes, stock (or wine) garlic, chilli, oregano, in a food processor and blitz until smooth
2. Pour mixture in saucepan and simmer for 10 minutes
3. Add cream, season to taste and simmer for another 2 minutes
4. Fry sliced chorizo in olive oil for 2 minutes and add the chorizo to the soup
5. Garnish with fresh basil leaves, a swirl of cream, fresh black pepper and some croutons!
P.s. It pairs perfectly with Stellenzicht Thunderstone Red 2018
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