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Learn how to make this delicious and healthy cold soup to serve with a tuna tartare. It's an easy recipe perfect for summer!
For the soup
- Bread 2 slices, gluten-free, white
- Tomato juice 400 ml, plus extra
- Tomato 450 g, cherry, cored
- Scallion 2, chopped
- Cucumber 1/2 large, chopped, peeled and diced
- Garlic 1 clove, crushed
- Red pepper 1 small, cored, seeded, and diced
- Olive oil 2 tbsp
- Sherry vinegar 2 - 3 tbsp
- Pepper black, freshly ground
- Preparation time
- Recipe category First course
- Recipe yield 4
How to make a delicious gazpacho with tuna tartare
For the gazpacho
Soak the bread slices with the tomato juice in a mixing bowl.
Combine the soaked bread, soaking juices, cherry tomatoes, spring onions, cucumber, garlic, red pepper, olive oil, and some salt and pepper to taste in a food processor or blender.
Blend on high until smooth and adjust the seasoning to taste with sherry vinegar and more salt and pepper as needed; thin out the soup with more tomato juice or water, if desired.
Pour into a bowl, cover, and chill until cold, about 4 hours.
To serve your gazpacho
Dice the tuna into small cubes. Place in a mixing bowl and stir in the lime juice, olive oil, and some salt and pepper to taste.
Cover and chill for 20 minutes.
Divide the gazpacho between chilled bowls.
Top with the tuna tartare and garnish with the chopped chilli peppers.