Chilled Picante Summer Soup
A chilled spicy summer soup with all the flavours of Spain - vine ripened tomatoes mingle with red chilli, garlic, lemon, cream and cucumber which is then garnished with chorizo and parsley.
Servings 4 - 6
Ingredients
- 900 g Ripe vine tomatoes
- 2 Large cloves of garlic crushed
- 1 Small red chilli deseeded
- Juice and grated zest of ½ an unwaxed lemon
- 1 tbsp Caster sugar
- 2 tsp Salt flakes
- ½ Cucumber peeled and diced
- 120 mls Double cream
- 45 g Picante chorizo sausage medium hot chopped into small pieces
- 2 tbsp Chopped parsley to garnish
Instructions
- Chop the tomatoes into quarters and blitz in a food processor.
- Sieve the puree (a bit of patience required here). This should yield just under 600 mls of tomato juice.
- Chill the juice.
- Fry the chorizo pieces in a drop of oil (they create their own) for a couple of minutes until crispy, drain, allow to cool and then chill.
- Once the tomato juice is thoroughly chilled put back in food processor and add the garlic, red chilli, sugar, salt, lemon zest and juice and blitz until smooth.
- Transfer the soup to a bowl and stir in the double cream and diced cucumber.
- Serve the soup in bowls garnished with the chopped parsley and chorizo pieces.
Notes
The most important elements of this soup are that the vine tomatoes must be really ripe and the soup must be served thoroughly chilled. If your tomatoes aren't ripe don't make this soup it will be a waste! Also use a quality chorizo sausage and not a pre-chopped pack as this makes a huge difference too.