Chorizo gazpacho salad
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Hannah Hughes
Chorizo gazpacho salad
Inspired by the flavours of Spanish gazpacho, this is a fresh and filling way to add colour and vibrancy to a summer buffet
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
458Kcal
Fat
27gr
Saturates
7gr
Carbs
38gr
Sugars
10gr
Fibre
5gr
Protein
15gr
Salt
1.9gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- ½ x Taste the Difference stonebaked white baguette, torn into chunks
- 5 tbsp olive oil
- 500g large vine tomatoes, quartered
- 1 x 150g pack diced chorizo
- 1 garlic clove, finely grated
- 50ml sherry vinegar
- 1 cucumber, halved, deseeded and sliced
- 1 romano pepper, thinly sliced
- 1 onion, thinly sliced
- ½ x 30g pack flat-leaf parsley, leaves picked
- 1 lemon, cut into wedges, to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the baguette chunks with 2 tablespoons of the olive oil, transfer to a baking tray and bake for 20 minutes, or until golden.
- Meanwhile, place the tomatoes in a bowl and toss with a large pinch of salt, then transfer to a sieve and place on top of the bowl to drain for about 20 minutes. Meanwhile, add the chorizo to a frying pan over a medium-high heat with the remaining olive oil (3 tablespoons) and cook for about 5 minutes until crispy and the fat has rendered. Remove the chorizo to a plate using a slotted spoon and set aside. Let the oil cool slightly.
- Add the garlic, chorizo oil, sherry vinegar and some seasoning to the liquid in the bowl from the drained tomatoes. Whisk together, then add the croutons, tomatoes, cucumber, pepper and onion. Toss well, then spoon onto a serving platter. Top with the crispy chorizo and parsley leaves, then serve with lemon wedges for squeezing.
