Step 1

Toast the bread until golden. Set aside to cool. Tear into coarse pieces.

Step 2

Meanwhile, use a stick blender to blend reserved pulp. Strain into a bowl, reserving 60ml (1/4 cup) tomato juice. Discard seeds. Stir the oil and vinegar into the tomato juice.

Step 3

Cook half the chorizo in a large frying pan over medium heat for 3 minutes each side or until golden. Repeat with remaining chorizo.

Step 4

Add bread to dressing and toss to coat. Add tomato, chorizo and parsley. Season with salt and pepper. Toss to combine.