Ingredients serve 4

1 lb red bell peppers

halved and seeded

2 tablespoon olive oil

1 large onion, chopped

2 garlic cloves , crushed

5oz choriso sausage, sliced

1 teasepoon ground cumin

1 teasepoon smoked paprika

1 lb tomatoes halved and desceeded

two and one half gluten free chicken or vegetable stock

handfull of parsley , chopped

salt and black pepper

Method

Put the red peppers on a baking sheet and roast in a preheated oven, 400/f, for 10-15 minutesturning for 5 minutes .

Heat the remaining olive oil in a large saucepan while the peppers are roasting and add the onion, garlic and chorizo and fry for 3-4 minutes or until the onion is softened and the choriso nis begining to brown . stir in the spices for 1 minute .

Add the tomatoes and the stock to the saucepan and season well. Bring to a boil and simmer for a furthur 5minutes.

Remove the peppers from the oven , skin and and roughly chopped the flesh. Add to the soup and simmer for a further 15minutes .

Remove from the heat and allow to cool for 5minutes . Roughly blend in a food processor or blender if desired then stir in the parsley and stir .

For tomato soup and creamy basil omit the red peppers omit the red peppers as above, replacing the chorizo and spices and 1 chopped carrot and 1 chopped carrot and one chopped celery stalk. Add the tomatoes and vegtable stock in a food processor or blender until smooth. Puree in a food processor or blender until smooth . REturn to the pan and stir in 2 tablespoon mascarpone cheese and 1tablespoon pesto. Season and serve .

• Uncategorized