2 cans of plum tomatoes (whole or chopped) 2 large buffalo tomatoes 5 sun-dried tomatoes 200g of chorizo 15g of fresh coriander 1 small leek 1 carrot half of sweede 1 tablespoon of fajita spice 2 cloves of garlic
1. leek, carrot and sweede cut into cubes and cook until the vegetables are tender do, 2. Chorizo and buffalo tomatoes, also cut into cubes and add to the boiling vegetables, 3. When the soup has cooked about 24 minutes, you can add canned tomatoes, sun-dried tomatoes garlic and coriander. 4. After another 10 minutes of cooking put the soup aside from the heat and blend until the texture of soup is smooth. 5. Add fajita seasoning and/ or salt and pepper to taste and finally boil for a few minutes.
I serve the soup with toast sprinkled with herb mixture, or with toast with melted cheese