Tuna Gazpacho
Gazpacho is originally a Southern Spanish and Portuguese soup that is served cold and made entirely from vegetables. At Fish Tales, we've breathed new life into this classic by adding our delicious tuna.
Blend the tomatoes and stale white bread with an immersion blender. Add the eggs, garlic, olive oil, salt, cayenne pepper, and red wine vinegar while blending. Mix until smooth. Place in the fridge.
Wash the peppers, cut them in half, and remove the seeds. Dice, and set them aside. Repeat with the cucumber. Peel the red onion and chop it into small cubes; set it aside in a bowl.
Boil the remaining egg for about 11 minutes until hard-boiled. Let it cool, peel it, and then grate it with a cheese grater. Set it aside.
Spoon the gazpacho into bowls and top with the tuna, grated egg, bell pepper, onion, and cucumber. Serve with croutons.
