For the gaspacho: wash all of the vegetables. Peel and dice the red onion and the garlic. Peel the large tomatoes and roughly chop. Cut the cherry tomatoes in half. Place all of these ingredients in a food processor and then add the bread (torn into small pieces), olive oil, sun blushed tomatoes, Tabasco, Worcestershire sauce and the vinegar. Season with salt and pepper and leave to marinate for 15 minutes. Blend the mixture, adding a little water if necessary, so that you have a thick gaspacho (the texture should resemble a compote). Chill in the fridge until ready to serve.
For the peppers: peel the peppers, cut them in half and then cut into triangles. Cook in a hot pan with olive oil for 5 minutes and then reduce the heat and cook for 20 minutes.
Cut the chorizo into small dice.
For the squid: remove the head, mouth, ink sack and the tentacles from the squid. Remove the skin and the cartilage from the body of the squid. Cut each squid in half and wash thoroughly. Dry the squid and then score with in a cross-cross pattern. Cut into triangular shaped pieces and coat with olive oil. Season with salt and piment d'Espelette.
Heat a frying pan to hot and then cook the squid for one minute on each side. Add the chorizo and the peppers to the pan and cook over a low heat for a couple of minutes.
Serve the squid on top of the gaspacho and finish with fresh rocket leaves.
«Try making this recipe using octopus or whole baby squid.»