Take a quart of very cold gazpacho.
Add a half cup of finely diced (~ 1 cubic millimeter pieces) goat chorizo.
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

To me, this needs a bunch of fresh basil and some EVO to make this work. For my kids, I’d add some fresh-baked French bread too. Nice idea!