Take a quart of very cold gazpacho.
Add a half cup of finely diced (~ 1 cubic millimeter pieces) goat chorizo.
Stir.
Let sit at room temp for 15 - 20 minutes, stirring occasionally.
Serve at cool cellar temperature.
Serves 4.
I get my goat chorizo from Dragonfly Cove Farm in Dresden, Maine.
Dan Kravitz