Gazpacho with chorizo

4 servings

15 minutes

Gazpacho appeared before tomatoes arrived on the Iberian Peninsula and was originally a mixture of water, oil and bread crumbs. However, even now gazpacho does not necessarily have to be made exclusively from tomatoe

Energy value per serving

• Calories: 264.9
• Proteins: 12.4g
• Fats: 15.2g
• Carbohydrates: 19.4g

Ingredients

• Ground black pepper: to taste
• Salt: to taste
• Tomatoes: 1 kg
• Green: 20 g
• Chorizo: 150 g
• Celery stalk: 100 g
• Chives: 50 g
• Sweet pepper: 150 g
• Apple: 150 g
• Radish: 50 g
• Cucumbers: 150 g
• Olive oil: to taste
• Red wine vinegar: to taste

Cooking steps

1. Grate the tomatoes on a coarse grater with the skin, then strain through a sieve. Add salt, pepper, a couple of drops of vinegar, and set aside for a while.

   Required ingredients:

   • Tomatoes: 1 kg
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Red wine vinegar:  to taste

2. Cut the apples and all the vegetables into small cubes, lightly salt and pepper without mixing. Also cut the chorizo.

   Required ingredients:

   • Apple: 150 g
   • Celery stalk: 100 g
   • Chives: 50 g
   • Sweet pepper: 150 g
   • Radish: 50 g
   • Cucumbers: 150 g
   • Chorizo: 150 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Pour tomato puree onto plates, top with sliced vegetables and chorizo, and garnish with herbs. Drizzle with olive oil.

   Required ingredients:

   • Tomatoes: 1 kg
   • Chorizo: 150 g
   • Green: 20 g
   • Olive oil:  to taste