Chorizo and Capsicum Soup
2 chorizo sausages, diced
4 red capsicums, diced
410g tin whole peeled tomatoes
750ml chicken stock
Fry chorizo in a non-stick pan for 5 minutes, remove from pan and set aside. In the same pan with chorizo juices add capsicum and fry for 5 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 and serve with chorizo pieces.
Stephen Morris’ wine suggestion
Light spice and wild herb flavours. Not a heavy wine, but not like a fruit driven Pinot Noir either. Hints of BBQ smoke. Made from Granacha (Grenache to the rest of us), from the Valdepenas region - just south of Spain's big central plain - La Mancha.