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Smoked paprika, piquillo pepper and tomato soup

From Jose Pizzaro. Serves 6

Olive Oil
2 red chillies (or less, to taste)
1 390g jar Navarrico piquillo peppers
1 tsp smoked paprika (pimenton)
1 clove garlic, chopped finely
2 tins chopped plum tomatoes
2 tbspns Pedro Ximenez vinegar
500ml vegetable stock or water

Heat 2 tablespoons olive oil. Finely dice the chilli (remove the seeds and reduce the quantity of chilli used if you don’t like too much heat). Chop the piquillo peppers into strips, and slowly fry with the chilli, paprika and a pinch of salt.

After 5 mins, add the garlic and fry for a further 2 mins. Then add the tomatoes and vinegar, bubble gently for 10 mins, and add the stock. Bring to the boil and simmer for 15 mins.

Serve drizzled with a good fruity extra virgin oilve oil and a few splashes of the PX vinegar.

Serve this with a warm baguette or ciabatta, and a velvet textured goats cheese such as Monte Enebro. Cooked chickpeas can also be added to make this even more hearty and wholesome.