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1 medium onion
1 stick celery
3 chorizo sausage
2 cloves garlic
1 Tbsp red wine vinegar
2 tsp smoked paprika
1 tsp chilli flakes
400g crushed tomatoes
30g butter diced
Grab your heavy-based saucepan, place on a medium heat.
Roughly chop onion, carrot and celery, add a splash of olive oil to the pan and gently cook the vegetables.
Dice the chorizo, peel and crush the garlic and cook until the garlic smells sweet. Add the vinegar, smoked paprika and chilli flakes and cook for a further minute. Add crushed tomatoes and water, bring to a gentle simmer and let cook for 10 minutes.
Take off the heat and add butter — give a good stir to melt all the butter.
Taste and adjust seasoning — add more chilli if you like. (We blitz the soup for takeaway cups, but feel free to leave it chunky if you like.)
Serve with a good dollop of sour cream and some local crusty bread on the side.