Roasted Tomato and Chorizo Soup

• porsi: 4

Bahan-bahan

1 red onion, with skin, quartered

2 red peppers, halved lengthways

4 plum tomatoes, halved

2 garlic doves, unpeeled

500ml chicken stock

Salt and black pepper

1 x 400g tin of red kidney beans

100g chorizo, chopped

2 tsp balsamic vinegar

15g fresh basil leaves, torn

Petunjuk

1 Preheat the grill to high. Arrange the onion, peppers and tomatoes on a baking sheet, cut sides down. Add the garlic doves.

2 Grill the vegetables for 6-S minutes or until the skins begin to blacken. Remove the skins from the onion, peppers and tomatoes, and squeeze the garlic doves from their skins.

3 Chop half the vegetables into small chunks and put the remainder into a blender with the garlic and chicken stock. Puree until smooth, then add to a saucepan with the chopped vegetables.

4 Bring the soup to the boil, stirring occasionally. Season with salt and pepper.

5 Add the beans, chorizo and balsamic vinegar. Cover with a lid and simmer for 3-5 minutes. Stir in the basil to serve.