Chorizo Pepper Soup - cooking recipe

Ingredients

3 None chorizo sausages, thinly sliced
1 None brown onion, coarsely chopped
2 lbs red peppers, coarsely chopped
1 tbsp smoked paprika
3 None chicken bouillon cubes
14-15 oz can crushed tomatoes
1/4 cup fresh oregano leaves

Preparation

Heat a saucepan over moderate heat. Add chorizo; cook and stir for 5 minutes or until crisp. Remove chorizo from pan. Cover, then set aside.
Increase heat to moderately high. Add onion, pepper and paprika to same pan; cook and stir for 5 minutes or until onion softens. Add crumbled bouillon, tomatoes and 4 cups water. Bring to a boil. Reduce heat to moderate. Cook, covered, for 20 minutes or until peppers are tender. Remove from heat. Cool for 5 minutes.
Blend or process mixture until smooth. Return to pan with two-thirds of the chorizo. Cook and stir over moderate heat for 2 minutes or until heated. Top soup with remaining chorizo and oregano. Serve.