Ingredients
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1/2 cup roughly chopped roasted red peppers
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1 Hot house cucumber, roughly chopped
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2 lbs very finely snipped tomatoes, roughly chopped
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1 medium onion, roughly chopped
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1 1/2 tbsp apple cider vinegar
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5 tbsp extra virgin olive oil, divided
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1 slice Italian bread, lightly toasted and torn into pieces
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3 1/2 oz Chorizo, sliced
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4 leaves romaine lettuce
Steps
1
Add the roasted red peppers, tomatoes, cucumber and onion along with the vinegar, 4 tablespoons olive oil and bread to the food processor. Blend to desired consistency and season with salt and pepper. Cover and refrigerate the soup until very cold.
2
In a heavy skillet heat the remaining tablespoon olive oil. Add the sliced chorizo and cook until crisp. Remove with a slotted spoon and blot with paper towels. Slice the romaine leaves into ½ inch strips.
3
Serve the chilled soup in bowls garnished with the lettuce and chorizo.
Tips
Need to serve immediately? Add a few ice cubes to the soup to cool it down.
