Ingredients to make GAZPACHO WITH TUNA AND FRESH SALMON:
- 1 kg of very ripe tomatoes
- 1 large cucumber
- 1 red bell pepper
- 1 clove garlic
- 3 tablespoons olive oil
- 2 tablespoons wine vinegar
- Tabasco
- Salt
- For the garnish
- 100 g of tuna
- 100 g of fresh salmon
- 1 new onion
- 1 tablespoon tarragon and parsley
- 1 lemon
How to make GAZPACHO WITH TUNA AND FRESH SALMON:
- Buy the whitest part of the tuna loin and salmon.
- Remove skin and bones. Wash and let dry, keeping it covered in the fridge.
- Peel the tomatoes and de-seed them; cut them into small pieces and place them on a mixing bowl.
- Take half of the cucumber and the pepper, peel and deseed them, and add it to the tomatoes as well as the clean garlic clove.
- Beat until you get a very liquid mixture, adding salt, vinegar and oil and a few drops of Tabasco.
- Pass well through a Chino until you get a consistency of light cream.
- Put in the fridge two hours before serving.
- Peel the onions and soak well in water; cut into small cubes as well as half of the cucumber and pepper, of the same size.
- Finely chop the tarragon and parsley.
- Squeeze a lemon.