Tomato and pepper soup with spicy puff pastry snails

Ingredients for 4 servings:

• 1 pack of puff pastry, frozen (refrigerated section)
• 90 g chorizo, sliced
• 1 tsp lemon zest
• 130 g pizza cheese, grated
• 2 tbsp milk
• 1 egg yolk
• 3 bell peppers, red
• 2 organic oranges, zest and juice
• 2 tbsp olive oil
• 1 onion(s), red
• 1 chili pepper(s)
• 2 tomatoes
• 1 tbsp sugar
• Salt and pepper from the mill
• 100 g sour cream
• 1 tsp black cumin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For the puff pastry snails, unroll the puff pastry. Finely dice the chorizo ​​and mix in a bowl with the cheese, thyme, and lemon zest. Spread the cheese mixture over the puff pastry, roll the dough up longwise, and cut into 1-2 cm thick slices. Place the snails on a baking sheet lined with baking paper. Whisk together the milk and egg yolk, brush the snail with it, and bake in a preheated oven at 200°C (top/bottom heat 180°C) for approx. 15-20 minutes until golden brown. For the soup, deseed the bell peppers and chop into large pieces, finely dice the onion, and finely slice the chili. Heat the oil in a large saucepan. Sauté the onions, bell peppers, and chili over medium heat for 5 minutes. Chop the tomatoes and stir them into the onion mixture along with the sugar. Deglaze with 300 ml water and 300 ml orange juice, stir in 3 teaspoons of orange zest, and simmer for another 10 minutes. Purée the soup with a hand blender until smooth and season with salt and pepper. Garnish with sour cream and caraway seeds, and serve with the snails.