Tapas Melody – Gazpacho, Tostada and Chorizo

Gazpacho with pomegranate seeds

1. First wash and dice the small green peppers and plum tomatoes. Peel and dice the cucumber. It is not necessary to dice the vegetables very small, as everything is pureed afterwards. Place the vegetables in a large bowl and add a peeled clove of garlic. Then add the water, olive oil, salt and vinegar to the bowl and puree everything with the mixer for 4-5 minutes.
2. After everything is pureed, take another bowl or saucepan and place a sieve on it. Then use the sieve to sift the pureed vegetables into the other bowl to remove the tomato seeds and the tomato skin from the vegetable soup. Now cover the gazpacho with cling film and refrigerate (at least 2 hours).
3. Finally, put the well-chilled gazpacho in glasses or small soup plates and garnish with the pomegranate seeds.

Tostada topped with blue cheese, walnuts & honey

1. Preheat the oven to 190 °. Cut the ciabatta into thin bread slices (2 cm) and distribute the blue cheese on the bread slices. Place the walnuts on top of the cheese. One walnut per slice of bread is enough. Drizzle the whole thing with a little honey.
2. Then roast the slices of bread in the oven for 8-9 minutes. Arrange the tostadas on small plates and serve.

Chorizo ​​in a red wine sauce

1. Peel and chop the onion and garlic cloves. In a saucepan with olive oil, lightly fry the cloves of garlic and onion. Put the paprika sausages in the pot and let fry for half a minute. Add the glass of red wine and cook everything over medium heat for 8-9 minutes. (After 4 minutes you should turn the pepper sausage).
2. Then take the chorizos out of the pot and cut into bite-sized pieces. Arrange the pepper sausages on small plates. As an alternative, you can put the paprika sausages on toasted bread slices.