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Chorizo and Roasted Red Pepper Soup

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Roasted red peppers and spicy chorizo combine to make the ultimate sausage soup. Spicy but not overpowering this has been enjoyed by children and chorizo-phobes alike. It can be made and consumed in less than an hour but a day or two in the fridge will enhance the flavours. The soup is best pureed in food processor or blender.

Try it at room temperature - like a Gazphacho.

100 - 150g dried Chorizo sausage (skinned and finely diced)
50 g dried Chorizo thinly sliced (optional garnish)
4 red peppers deseeded and cut into quarters
1 onion peeled and diced
2 garlic cloves peeled and diced
1 litre hot water or stock (we used liquid stock concentrate)
Olive oil
Salt and black pepper
A pinch of paprika (optional)


Heat the oven to hot - 200C, gas Mark 6 or 400F
Place the pepper quarters on a large baking sheet in a single layer, add two tablespoons of oil and mix well so they are well coated. Roast on the top shelf until they are tender and starting to blacken at the edges
Remove the cooked peppers from the oven, roughly dice and set aside (no need to peel the peppers)
Heat 1 tablespoon of oil in a large saucepan, add the onion, garlic and diced chorizo and cook for 5 minutes the paprika infused oil runs from the sausage and the onions are soft
Add the peppers and any juices, add the water/stock, bring to a simmer and leave for 10 minutes
Taste and add salt and black pepper, if you want to spice things up a notch add a pinch of paprika
Ladle the hot soup into a food processor or blender and pulse until totally smooth (cover the top of the blender with a tea towel and watch for spurting when you remove the lid). You will still have small granules of Chorizo, I keep these in becuase they add flavour but if you want to remove pour the soup through a sieve
Serve with crusty bread, as a optional garnish dry fry the reserved chorizo slices and sprikle on top

Suggested Sausages

Idealy an all meat, semi dried, Chorizo but any meaty, fresh Chorizo will also work well

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