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
Calories264.9kcal
Proteins12.4grams
Fats15.2grams
Carbohydrates19.4grams
Ground black pepper
to taste
Salt
to taste
Tomatoes
1
kg
Fresh herbs
20
g
Chorizo
150
g
Celery stalk
100
g
Chives
50
g
Bell pepper
150
g
Apple
150
g
Radish
50
g
Cucumbers
150
g
Olive oil
to taste
Red wine vinegar
to taste
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.
- 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.
- Apple: 150 g
- Celery stalk: 100 g
- Chives: 50 g
- Bell 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.
- Tomatoes: 1 kg
- Chorizo: 150 g
- Fresh herbs: 20 g
- Olive oil: to taste
