Gazpacho with Chorizo

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings
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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


  1. 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.
  2. Dry fry the chorizo.
  3. 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.