Tomato-sweet pepper soup

Ingredients

1,5 l

2 onions
10 g Bresc Garlic chopped
300 g Bresc Grilled bell pepper puree
2 400-g tins peeled tomatoes
20 g Bresc Strattu di pomodoro
500 g chopped fresh, ripe tomatoes
3 g smoked paprika powder
½ l vegetable stock
100 g chorizo slices
100 g crème fraîche
16 large prawns
3 g Bresc Andalusian garlic puree
10 g Bresc WOKchilli
40 g Bresc Peperoni marinati
2 slices of sturdy bread
olive oil
salt and pepper

Preparation method

Preheat the oven to 160°C. Fry the onion, then add the garlic and the smoked paprika powder. After they been fried for a short while with the onion, add the grilled bell pepper puree, strattu di pomodoro and the peeled and chopped tomatoes and braise until cooked. Add the stock and crème fraîche and continue to cook on a low heat. Dice the bread and fry in olive oil with a little salt and pepper until golden-brown. Fry the slices of chorizo on a low heat for about 15 minutes, until crisp. Puree the soup with a stick mixer and season with salt and pepper. Fry the prawns with the WOKchilli and season with salt and pepper. Serve the soup in a bowl with the peperoni, prawns, croutons and chorizo chips.