Chilled roast capsicum soup
Salt reduced chicken stock
3 cup(s), (750ml)
1 clove(s), crushed
Red wine vinegar
Dried chilli flakes
¼ tsp, pinch
60 g, cut into 1cm-thick slices
12 individual, peeled, deveined, tails intact
- Preheat oven to 180°C. Place capsicums on a large baking tray. Roast for 45 minutes or until skin starts to blacken (don’t allow it to burn). Cover with foil (steam helps to lift skin) and set aside until cool enough to handle. Peel away skin and discard seeds.
- Using a food processor, process capsicum, stock, garlic, vinegar, sugar, paprika and chilli flakes until smooth. Season with salt and pepper. Transfer to a large jug. Place in fridge to chill.
- Heat oil in a large non-stick frying pan over medium heat. Cook chorizo for 2 minutes on each side or until golden. Transfer to a plate. Cover with foil to keep warm. Increase heat to medium-high. Cook prawns for 2 minutes on each side or until cooked through.
- Divide soup among serving bowls. Top with prawns and chorizo.