This Spanish-style recipe uses quick-cooking turkey cutlets, but you could also use veal scallops in the same way.
4 turkey breast cutlets
1 tablespoon tomato pesto
4 chorizo sausages
1 tablespoon olive oil
salt and freshly ground black pepper
For the Gazpacho Sauce:
1 green bell pepper, chopped
1 red bell pepper, chopped
3-inch piece of cucumber
1 medium tomato
1 garlic clove
3 tablespoons olive oil
1 tablespoon red wine vinegar
1. To make the gazpacho sauce, place peppers, cucumber, tomato, garlic, 3 tablespoons of the olive oil and the red wine vinegar in a food processor and process until almost smooth. Season to taste with salt and ground black pepper.
2. If the turkey cutlets are too thick, place them between two sheets of plastic film and beat them with the side of a rolling pin to flatten them slightly.
3. Spread the pesto over the turkey, place a chorizo on each piece and roll up firmly.
4. Slice the rolls thickly and thread them onto skewers. Brush with olive oil and cook on a medium grill for 10-12 minutes, turning once. Serve with the gazpacho sauce.