SPICY TOMATO AND CHILI SOUP WITH CROUTONS AND FRESH BASIL
1.5kg Romastar roma tomatoes
1 chili pepper
3 cloves garlic
2 vegetable stock cubes
olive oil or rapeseed oil
1/2 tsp cayenne pepper
1/2 tsp smoked paprika powder
1 tsp dried basil
sea salt & black pepper
Slice the chili pepper in half and remove the seeds. Finely chop the chili with the tomatoes, garlic and shallots. Heat 1 tbsp of oil in a large lidded pot, add the chopped vegetables and leave to cook for 5mins. Stir regularly.
Add 600ml of recently boiled water along with 2 vegetable stock cubes (or replace with fresh stock) and the herbs.
Leave to simmer for another 25mins.
Transfer to a blender and mix until smooth.
Add a tablespoon of oil to a large lidded pot. Add the veg, chorizo and herbs, and cook for a few 15 minutes whilst stirring regularly.
Cut the bread into large cubes and transfer to an oven dish. Drizzle with olive oil and add a sprinkle of sea salt and black pepper. Bake in the oven for 10mins at 200C.
Serve warm with the croutons and finish with fresh basil.