Manchego Cheese and Chorizo Cornbread with Gazpacho - James Martin Chef

Ingredients

• A little vegetable oil
• 100g chopped chorizo (whether hot or mild is up to you) cut into a small dice
• 100g unsalted butter
• 150g coarse cornmeal
• 75g plain flour
• 10g fine sea salt
• 2 teaspoons baking powder
• 25g maple syrup
• 40g full-fat milk
• 100g buttermilk
• 2 medium eggs
• 100g Manchego cheese, grated
• 600g ripe tomatoes
• 3 large slices of bread (or stale baguette is good)
• 200g extra virgin olive oil
• 3 tablespoons sherry vinegar or red wine vinegar
• 1 handful of basil leaves
• 3 garlic cloves, crushed
• 2 red or green peppers, deseeded and chopped
• 1 medium cucumber, peeled, halved, deseeded and chopped
• 1 large pinch of paprika
• Sea salt and freshly ground black pepper
• A little more extra virgin olive oil or avocado oil to serve