2 chorizo sausages, diced
4 red capsicums (peppers), diced
400g can whole peeled tomatoes
3 cups (750ml) chicken stock
Fry chorizo in a non-stick pan for five minutes, remove from pan and set aside. In the same pan as the chorizo juices, add capsicum and fry for five minutes before adding tomatoes. Mix well, season with sea salt and pepper, add stock and bring to boil. Reduce heat and simmer until capsicums are tender. Puree the soup until smooth and serve topped with chorizo pieces. - Serves 6
