Turkey Rolls with Gazpacho Sauce

Step 1

To make the gazpacho sauce, place the peppers, cucumber, tomato, garlic, 30ml/2 tbsp of the olive oil and the vinegar in a food processor and process until almost smooth. Season to taste with salt and ground black pepper.

Step 2

If the turkey breast steaks are quite thick, place them between two sheets of clear film and beat them with the side of a rolling pin, to flatten them slightly.

Step 3

Spread the red pesto over the turkey, place a chorizo on each piece and roll up firmly.

Step 4

Slice the rolls thickly and thread them on to skewers. Brush with olive oil and cook on a medium barbecue for about 10-12 minutes, turning once. Serve with the gazpacho sauce.