Recipe for GAZPACHO WITH TUNA AND FRESH SALMON

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:

1. Buy the whitest part of the tuna loin and salmon.
2. Remove skin and bones. Wash and let dry, keeping it covered in the fridge.
3. Peel the tomatoes and de-seed them; cut them into small pieces and place them on a mixing bowl.
4. 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.
5. Beat until you get a very liquid mixture, adding salt, vinegar and oil and a few drops of Tabasco.
6. Pass well through a Chino until you get a consistency of light cream.
7. Put in the fridge two hours before serving.
8. 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.
9. Finely chop the tarragon and parsley.
10. Squeeze a lemon.