Try this fiery blend of smoked paprika, piquillo peppers, chilies & tomatoes with the accent of a balsamic-style vinegar to top it all off.
The video is an episode of “Qualifirst Cooking with Kimberly“. Be sure to Subscribe today!
In this recipe, I am using some special ingredients that are kicking this soup to another level entirely.
Firstly, the smoked paprika powder is from La Chinata, and is their sweet variety. They also carry bitter-sweet & hot smoked paprika powders that will give you various results depending on the taste you’re looking for.
Royal Command Fire Roasted Piquillo Peppers are featured with a sweet, smokey flavor, perfectly matched with the paprika and tomatoes.
The “piece de resistance” is certainly the PX Vinegar used in this recipe. Now, PX stands for the Pedro Ximenez varietal of grape used to make this balsamic-style vinegar using the Solara Method. Being sweet and acidic, you will also find notes of fig in the flavor profile of this vinegar used in the soup and to splash on the soup at the end to finish it off before serving.
- You can find these and other fine foods online at Qualifirst Foods
Type: Soup Recipe
Serve With: warm baguette & goat cheese, drizzled with a good, fruity olive oil, and splashed with PX Vinegar
Prep Time: 8 mins
Cook Time: 40 mins
Yield: Serves 6
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:
- 2 tbsp olive oil – plus drizzle to finish
- 1/2 – 2 tsp red chili flakes – or 2 red chilies minus seeds & veins; depending upon taste, more for spicier, less for more mild
- ~ 13 oz smoked piquillo peppers – I use Royal Command Smoked Piquillo Peppers from Qualifirst Foods online.
- 1 tsp smoked paprika powder – I use La Chinata Sweet Smoked Paprika Powder from Qualifirst Foods online.
- 1 clove garlic – minced
- ~ 6 cups canned chopped tomatoes
- 2 tbsp Pedro Ximenez balsamic vinegar – plus splash to finish; also available from Qualifirst Foods
- 500 ml chicken stock, water or black tea
- pinch salt – to taste
- * 2 cups cooked Garbanzo beans – * optional to make soup more hearty; also called chickpeas
- Preheat stock pot on medium heat with 2 tbsp olive oil.
- Finely dice the red chili, if using fresh peppers. If not, use dried red chili flakes. * Tip: Most of the heat from chilies is in their veins and seeds, so reduce the amount of heat, eliminate those parts. If you want it hotter add more chili. If you like it more mild, add less chili.
- Lightly saute minced garlic with smoked paprika, red chili flakes and a pinch of salt for approximately 2 minutes. * Tip: Don’t let garlic turn brown or it gets bitter.
- Slice smoked piquillo peppers into strips, add to pot and continue to saute on medium heat for 5 minutes.
- Add the tomatoes and vinegar, and stir. Simmer gently for 10 minutes.
- Add stock, water or black tea and continue to simmer for an additional 15 minutes.
Serve this soup drizzled with a good quality, fruity olive oil, if desired. Add a few splashes of PX Vinegar too.
I hope you enjoy this Spanish Food Recipe on Cooking with Kimberly. Until next time…
Fine Foods: Qualifirst.com
- Web Chef Review: La Chinata Smoked Sweet Paprika Powder
- How to Cook Chickpea, Piquillo Pepper & Shredded Chicken Soup
- Web Chef Review: Royal Command Fire Roasted Piquillo Peppers
- How to Cook Smoked Paprika Mushroom Rice
- How to Roast Smoked Paprika Chicken Quarters