Gazpacho with tuna

  • 2 Recipe - persons
  • cooking time: 35 minutes
  • difficulty

Ingredients

  • 15 vine tomatoes, thinly sliced
  • Baguette pieces from the day before
  • 3 eggs
  • 4 cloves of garlic
  • 1 dash of red wine vinegar
  • 6 oz Fish Tales Skipjack tuna in water
  • ½ red bell pepper
  • ½ cucumber, cored
  • 1 red onion
  • A few pieces of bread croutons
  • 1 dash of olive oil
  • 1 pinch of salt
  • 1 pinch of cayenne pepper

How to prepare

Gazpacho is originally a southern Spanish and Portuguese soup, served cold and made exclusively of vegetables. We at Sea Tales took this classic and revived it in our Sea Tales – Style. In addition to the familiar ingredients of tomatoes, peppers and cucumber, this gazpacho features onions, eggs and our incomparable Skipjack tuna. Experience gazpacho in a whole new way – the Sea Tales way! 

Preparation

  • 1 Combine tomato slices, baguette pieces, 2 eggs, garlic cloves, olive oil, salt, cayenne pepper and red wine vinegar in a blender until smooth. Place in refrigerator.
  • 2 Wash the peppers, cut them in half and remove the seeds. Cut into small cubes and set aside. Do the same with the cored cucumber. Peel and finely dice the red onion, also set aside in a small container.
  • 3 Boil the remaining egg for about 11 minutes, until it is hard-boiled and completely firm to the bite. Let cool briefly, then grate into small pieces with a cheese grater and set aside.
  • 4 Divide the gazpacho among plates and garnish with tuna, shredded egg, bell pepper, onion and cucumber. To finish, sprinkle with bread croutons and serve.

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