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1
Roast the peppers: Char the bell pepper and Fresno chile by laying them, one at a time, directly over a gas flame, turning occasionally with tongs until blackened on all sides. Place them in a medium bowl, cover, set aside until cool; rub off the blackened skin, remove stems and seeds, then roughly chop.
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2
Prepare the gazpacho: Place roasted red bell pepper, roasted fresno chile, tomatoes and their juice, cucumber, onion, half the smoked almonds, bread, sherry vinegar, garlic, smoked paprika, smoked salt and pepper in a blender. Process until as smooth as you like, adding a splash of water if necessary to achieve the proper consistency. It should move freely in the blender, but not be watery (add one ingredient at a time and blend before adding another if all the ingredients don't initially fit).
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3
Once all the ingredients are smooth, drizzle in the olive oil with the machine running until fully incorporated and emulsified.
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4
Taste and adjust the seasoning. Refrigerate at least 2 hours to allow the flavors to come together.
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5
To serve: Just before serving, Heat a large cast iron or non-stick skillet over medium-high heat. Add the chorizo slices and cook until they begin to curl at the edges and brown. Flip them over and cook until browned on the other side.
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6
Serve the chilled gazpacho in shallow soup bowl, garnished with chorizo slices, remaining chopped smoked almonds, parsley and a drizzle of very good olive oil.
