Spicy Sangrita tomato soup with vegetarian sausage

Name: Spicy Sangrita tomato soup with vegetarian sausage
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 75 g dried apricots; 30 g Onion; 1 Garlic clove; 1 half red pepper (approx. 125 g each); 1 TABLESPOON Olive oil; 250 ml strained tomatoes; 50 ml Orange juice; 125 ml Vegetable broth; 250 ml Sangrita (or similar products); 1 TEASPOON Coriander powder; 1 TEASPOON Chilli spice powder; 1/4 TEASPOON dried oregano; 1 pck. Vegetarian Mills Bratwurst; 7-10 Tbsp Tabasco; 7-10 Tbsp salt, pepper; 1 TABLESPOON Schmand

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

75 g dried apricots
30 g Onion
1 Garlic clove
1 half red pepper (approx. 125 g each)
1 TABLESPOON Olive oil
250 ml strained tomatoes
50 ml Orange juice
125 ml Vegetable broth
250 ml Sangrita (or similar products)
1 TEASPOON Coriander powder
1 TEASPOON Chilli spice powder
1/4 TEASPOON dried oregano
1 pck. Vegetarian Mills Bratwurst
7-10 Tbsp Tabasco
7-10 Tbsp salt, pepper
1 TABLESPOON Schmand

Directions

1
Dice the apricots. Peel onion and garlic and chop finely. Dice the bell peppers finely. Heat olive oil in a pot. Brown the onions, garlic and paprika. Add strained tomatoes, orange juice, stock, sangrita, coriander, chilli spice, oregano and 60 g of the apricots.
2
Cook all the ingredients over a mild heat for 15 minutes. Puree the soup, season to taste with Tabasco, salt and pepper.
3
Grill the sausages on the grill or in a grill pan until golden brown.
4
Spread the soup onto plates or bowls. Sprinkle remaining apricot cubes on the soup. Put a small blob of sour cream on the soup and stir. Serve the soup with the sausages.
5
TIP: For a real "Bloody Mary soup" season additionally with 2 tsp. vodka.