Chunky Tomato Chorizo Soup

A simple tomato soup is jazzed up and taken to the next level by the addition of chorizo, cayenne pepper, and lemon juice. Enjoy this with its perfect companion: a classic grilled
cheese sandwich.

Serves 4  Prep Time 10 minutes  Cooking Time 30 minutes

1 (800-gram) can whole peeled tomatoes
140 grams chorizo de Bilbao, sliced
1 red onion, chopped
2 cloves garlic, minced
2 carrots, cubed
3 stalks celery, chopped
1 cup sliced cabbage
1 1/2 cups water
juice of 1 lemon
1/4 teaspoon cayenne pepper
salt and pepper to taste
chopped fresh ripe tomatoes for  garnish (optional)

1  Strain tomatoes and reserve the juice. Deseed and chop coarsely.

2  In a stockpot, cook the sliced chorizo. Remove and drain on paper towels.

3  In the same pot, sauté onion and garlic until fragrant. Add carrots and celery. Cook for 3 minutes, stirring frequently. Add cabbage and cook for 2 minutes.

4  When the vegetables are done cooking, add tomatoes and accompanying juice. Add water and simmer, uncovered, for 20 minutes.

5  Put chorizo slices back into the pot. Add the lemon juice and cayenne pepper, stirring well to combine. Season with salt and pepper to taste. Garnish with fresh ripe tomatoes, if desired.

Spicy tip  The addition of cayenne pepper gives the soup a distinct kick. If you are sensitive to spicy food, start by adding a pinch—then taste and add more until the soup’s spiciness is to your liking.

Photography by Kai Huang | Food Styling by Cleone Baradas

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