Gazpacho is a refreshing and slightly spicy dish made mainly with tomatoes. This recipe offers a variant to the cold soup par excellence, replacing part of the tomatoes with peaches. The sweet flavour of nectarines goes wonderfully well with the savouriness of tuna and the freshness of mint.
FOOD STYLIST: ANTONELLA PAVANELLO
Difficulty: Easy
Preparation time: 30 minutes
Doses for: 4 people
Ingredients
Yellow peaches 2
Large vine tomatoes 4
cucumber 1
yellow pepper 1
shallot 1
apple cider vinegar
extra virgin olive oil
Mint a spring
chili pepper (according to taste 1/2
chili pepper (according to taste 100 g
salt and black pepper
Method
Wash the peaches, tomatoes and cucumber and dry them. Peel the cucumber and the shallot. Remove the stalk, seeds and white veins of the pepper. Chop the peaches, tomatoes, cucumber, peppers and shallots and put them in a blender with a few mint leaves, the chilli pepper, 5 or 6 tablespoons of vinegar, 4 tablespoons of oil, a teaspoon of salt and freshly ground pepper.
Blend well all the ingredients until smooth. Strain the gazpacho through a vegetable mill using a disc with small holes to obtain a smooth and velvety mixture. Taste it and season with salt and vinegar according to taste. Leave to set in the fridge and take out 10 minutes before serving.
Plating
At the time of serving, dice the previously blast-chilled tuna into 1 cm cubes and thread them on toothpicks to be then placed on small glasses. Season with freshly ground pepper, a few mint leaves and serve.
NOTE
You can also make more than one tuna skewer for each glass of gazpacho and serve it next to it, just use slightly more tuna.
Perfect for:
Aperitifs and a brunch with friends
