This recipe is a classic gazpacho made from fresh tomatoes, cucumber, onion, garlic, a combination of peppers and sherry vinegar. To dress up the presentation we add a garnish of crumbled chorizo and Aged Manchego Fricos to each serving. The heat from the chorizo and the nutty cheese flavor really blend nicely with the fresh vegetable flavors of the soup.
- 4 cups tomatoes, peeled, seeded and roughly chopped (see notes)
- 3/4 English cucumber, peeled and roughly chopped
- 1/2 medium red bell pepper, seeded and roughly chopped
- 2 small Cubanelle peppers, seeded and roughly chopped
- 1 small jalapeño pepper, seeded and roughly chopped
- 1/4 cup red onion, chopped
- 2 cloves garlic, sliced
- 3 tablespoons extra-virgin olive oil
- 3 tablespoon sherry vinegar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 link chorizo sausage, removed from the casing
- Aged Manchego Fricos (recipe below)
Place the tomatoes, cucumber, red bell pepper, Cubanelle peppers, jalapeño, red onion, garlic, olive oil, vinegar, salt and pepper in a blender and puree until smooth. Taste and adjust the salt and pepper as needed. Cover and refrigerate until well chilled, 1 to 3 hours.
While the soup chills, fry the chorizo until nicely browned and slightly crispy, breaking the meat into small bits as it cooks. Set aside.
To serve, ladle the soup into individual serving bowls, divide the Aged Manchego Fricos among them and top with the crumbled chorizo.
Makes 6 to 8 servings.
To cut prep time you can successfully use canned diced tomatoes to replace some of the fresh. Be sure to use a top-quality variety like San Marzano for best flavor and add one or two fresh tomatoes as well to regain some of the fresh flavor.
Aged Manchego Fricos:
Preheat the oven to 350°F and line a baking sheet with parchment.
Coarsely grate 4 ounces of aged Manchego cheese (we used García Baquero Gran Maestre Viejo - aged 12 months).
Scoop up well-rounded teaspoonfuls of the grated Manchego and place in mounds 1-1/2 inches apart on the parchment. Pat down gently with your fingers.
Bake for 5 minutes, or until the edges are golden brown and the center is bubbly. Don't leave unattended, as fricos can burn in a matter of seconds. Remove from the oven and allow to cool on the parchment completely before removing.
Makes 12 to 16 fricos