Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Make It Modern
25 min
25 min
6 servings


  • 250 grams (9 ounces) ripe tomatoes, cored and quartered
  • 5 grams (.25 ounce) fresh basil leaves
  • 1 clove garlic
  • 1 cucumber, peeled, seeded and cubed
  • 1/2 stick celery, chopped
  • 1/2 red pepper, sliced
  • 1/2 yellow pepper, sliced
  • 1/4 red onion, sliced
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 to 2 tablespoons tomato paste
  • Salt and pepper
For Serving:
  • 1/2 link Spanish chorizo, sliced at an angle
  • Olive oil
  • Avocado slices
  • Basil sprigs


In a blender, combine the tomatoes, basil, garlic, cucumbers, celery, red and yellow peppers, red onions, olive oil, lemon juice, tomato paste and some salt and pepper. Add 1/4 cup water and whizz until smooth.

Dry fry the chorizo.

Pour the gazpacho into glasses and drizzle with olive oil. Garnish each glass with 2 or 3 slices chorizo, a slice of avocado and a sprig of basil. 

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