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Gazpacho with Tuna Tartare

Gazpacho with Tuna Tartare

Learn how to make this delicious and healthy cold soup to serve with a tuna tartare. It's an easy recipe perfect for summer!

13 July, 2018
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Type of dish

Dietary Consideration

serves for


total time

4 HR 40 MIN


2 slices, gluten-free, white
Tomato sauce
400 ml, plus extra
450 g, cherry, cored
2, chopped
1/2 large, chopped, peeled and diced
1 clove, crushed
Red pepper
1 small, cored, seeded, and diced
Olive oil
2 tbsp
Sherry vinegar
2 - 3 tbsp
black, freshly ground
250 g, fresh steak
Lime juice
Extra virgin olive oil
2 tbsp
Chili Pepper
1 green and 1 red, seeded and finely chopped


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.

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