Gazpacho with Yellowtail Tartare

I will introduce you to a Mediterranean variant of the classic Spanish gazpacho, paired with a yellowtail tartare, for a contrast in flavors between the freshness of the gazpacho and the delicate taste of the fish.

Ingredients for Gazpacho:

• 1 kg of ripe and firm tomatoes
• 1 red bell pepper
• 1 cucumber
• 1 medium-sized white onion
• 2 cloves of garlic
• 80 g of stale bread
• 100 ml of extra virgin olive oil
• 2 tablespoons of white wine vinegar
• Salt to taste
• Pepper to taste
• Cold water (if necessary, to adjust the consistency)

Ingredients for the Yellowtail Tartare:

• 300 g of very fresh yellowtail
• Juice of 1 lemon
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste
• A bunch of chopped parsley (optional)
• A touch of freshly grated ginger (optional)

Preparation

1. Start with the gazpacho: wash all the vegetables. Peel the tomatoes, remove the seeds and cut them into pieces. Clean the bell pepper by removing seeds and inner filaments, and cut it into pieces. Peel the cucumber and onion and chop them into rough chunks. Peel the garlic.

2. In a large bowl, combine the tomatoes, bell pepper, cucumber, onion, garlic, and pieces of stale bread.

3. Season with oil, vinegar, salt, and pepper. Let everything rest in the refrigerator for about 30 minutes, so the flavors blend well.

4. After resting, blend all the ingredients with an immersion blender or in a regular blender until smooth. Add cold water if the gazpacho is too thick. Adjust the salt and pepper, and keep in the fridge until serving.

5. For the yellowtail tartare: clean the yellowtail fillet well, removing any bones and skin, then cut it into small cubes.

6. In a bowl, season the fish with oil, lemon juice, salt, pepper (and, if you like, chopped parsley and ginger). Cover and let it marinate in the refrigerator for about 15 minutes.

7. When serving, fill the deep plate with the cold gazpacho and place a mound of yellowtail tartare in the center, using a ring mold to give it a neat shape.

Trivia

Gazpacho is a traditional dish from Andalusia, a region in the south of Spain. This cold soup was originally consumed by farmers and shepherds during the hottest periods of the year thanks to its refreshing and rehydrating properties. Over the centuries, it has undergone various interpretations and variations, and the one I have presented to you is just one of the many possibilities.