Portugal is considered one of the great passionate “amour” countries along with its neighbours, Spain, France and, of course, Italy.

Here’s a recipe that’s red in colour so we’re already on our way. And it’s hot too, just like passion!

How did Portugal get associated with hot (spicy) foods, anyway? That’s not consistent with its other Mediterranean neighbours.

You may of heard of “peri peri” (or piri piri), which a spicy Portuguese sauce.

Portuguese explorers in the 15th century discovered an African chili pepper which they brought home, incorporated some European ingredients and created the now famous sauce! The namesake actually means “pepper-pepper” in Swahili, which makes a sauce so nice, they named it twice!

This is a delicious soup, and while not a “peri peri” recipe it’s still very very tasty and takes on some heat from the both the chorizo and, of course, the addition of chili peppers.

Portuguese Style Tomato Soup

Recipe by Chef Duff

Ingredients

• 1/2 lb double-smoked bacon, diced

• 1 pkg. chorizo, sliced

• 1 large red onion, diced

• 1 red chili, minced

• 3-4 garlic cloves, minced

• 6-8 roma tomatoes, seeded and diced

• 1 jar passata (strained tomatoes)

• 1-2 L veggie stock

• 1 cup calrose rice

• Salt, pepper, bay leaves, savoury herbs, chili powder

• Garnish: cilantro

Directions

• Cook the bacon over medium heat until partially done, add chorizo and lightly colour.
• Add in onions and chilis and stir until well softened. Add garlic and continue for additional seconds.
• Add tomatoes, liquids and other seasonings and allow to come to a boil.
• Reduce to a simmer for about 20 minutes.
• Add raw rice and simmer while stirring frequently until rice is softened.
• Finish with cilantro.