Chorizo gazpacho salad
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
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