Home - Recipes - Gazpacho with Chorizo and Romaine

Gazpacho with Chorizo and Romaine

The chorizo and romaine topping make this more substantial. For something lighter (and vegetarian), skip the chorizo.

Serves 4
Ready in 65 mins
Prep time 30 mins
Cooking time 5 mins
Chill time 30 mins
303 calories per serving


> 1/2 cup roughly chopped roasted red peppers
> 1 Hot house cucumber, roughly chopped
> 2 lbs very finely snipped tomatoes, roughly chopped
> 1 medium onion, roughly chopped
> 1 1/2 tbsp apple cider vinegar
> 5 tbsp extra virgin olive oil, divided
> 1 slice Italian bread, lightly toasted and torn into pieces
> 3 1/2 oz Chorizo, sliced
> 4 leaves romaine lettuce


Add the roasted red peppers, tomatoes, cucumber and onion along with the vinegar, 4 tablespoons olive oil and bread to the food processor. Blend to desired consistency and season with salt and pepper. Cover and refrigerate the soup until very cold.
In a heavy skillet heat the remaining tablespoon olive oil. Add the sliced chorizo and cook until crisp. Remove with a slotted spoon and blot with paper towels. Slice the romaine leaves into ½ inch strips.
Serve the chilled soup in bowls garnished with the lettuce and chorizo.


Need to serve immediately? Add a few ice cubes to the soup to cool it down.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you