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
Tuna 250 g, fresh steak
Lime juice 1
Extra-virgin olive oil 2 tbsp
Chilli pepper 1 green and 1 red, seeded and finely chopped
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.