Roast Tomato and Red Pepper Soup
Ingredients
Method
1
Place the tomatoes in a roasting dish, drizzle with olive oil and season with salt, Hinds Spices Pure Black Pepper and sugar. Roast at 200°C for 15 minutes.
2
Roast or grill peppers to blister the skin, then place in a plastic bag to steam for 5 minutes, peel off this skin, deseed and chop.
3
Sauté the onions in olive oil until light golden brown.
4
Add the garlic, Hinds Spices Crushed Chillies and red peppers to the onions. Stir for 1 minute before adding the roasted tomatoes.
5
Mix the Bisto Gravy Brown Onion with boiling water and add to the pot.
6
Simmer for 10 minutes before blending until smooth.
7
Season and adjust the consistency with a little extra water if desired.
8
In a separate pan, peel and slice the chorizo into ½ cm thick rings. Sauté in a little olive oil until crisp.
9
Serve in heated soup bowls drizzled with pesto and crispy chorizo.
This recipe uses:
