Tomato Chorizo Soup
cloves of Garlic
raw spicy chorizos
can of Tomatoes
2 1/2 cups
salt and pepper
buffalo Mozzarella cheese
4 1/2 oz
Peel and chop the onions. Remove the skin of the chorizos and cut into bite size pieces. Dice the zucchini. Peel and cut the potatoes into small pieces.
Heat oil in a large pan and add the onions and sausages. Add zucchini after a few minutes and fry for another few minutes. Pour in the caned tomatoes, stock and potatoes.
Boil for about 15 minutes until potatoes are soft. Season with salt and pepper.
Cut the mozzarella in pieces. Serve the soup with the mozzarella and fresh basil.