Chill Out, Spanish Style: Yellow Tomato Gazpacho, T

Name: Chill Out, Spanish Style: Yellow Tomato Gazpacho, Toasted Almond Breadcrumbs, Tuna Salad Stuffed Piquillos or Plum Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 8 ripe yellow tomatoes; Two 1/2-inch-thick slices stale white or peasant bread, crusts trimmed; 2 ribs celery with leafy tops, coarsely chopped; 1 to 2 cloves garlic, grated or made into a paste; 1 small red onion, grated on the large holes of a box grater; 1 serrano chile pepper, seeded and chopped; 1/2 seedless cucumber, peeled and chopped; Small handful fresh cilantro; Juice of 1 lime; EVOO (1 to 1 1/2 tablespoons); Freshly ground pepper; 3 cups torn stale white or peasant bread; A couple handfuls salted oil-roasted Marcona almonds; Two 6 to 7-ounce tins or jars good-quality sustainable tuna; 1 cup large Spanish olives with pimiento, chopped; 1/2 cup fresh flat-leaf parsley leaves, chopped; 2 to 3 ribs celery from the heart, chopped with leafy tops; 1 small red onion, finely chopped; Juice of 1 lemon; Freshly ground pepper; 12 piquillo peppers, drained, or 8 small plum tomatoes, hollowed out, or a combination of peppers and tomatoes

Servings: persons

Salt
8 ripe yellow tomatoes
Two 1/2-inch-thick slices stale white or peasant bread, crusts trimmed
2 ribs celery with leafy tops, coarsely chopped
1 to 2 cloves garlic, grated or made into a paste
1 small red onion, grated on the large holes of a box grater
1 serrano chile pepper, seeded and chopped
1/2 seedless cucumber, peeled and chopped
Small handful fresh cilantro
Juice of 1 lime
EVOO (1 to 1 1/2 tablespoons)
Freshly ground pepper
3 cups torn stale white or peasant bread
A couple handfuls salted oil-roasted Marcona almonds
Two 6 to 7-ounce tins or jars good-quality sustainable tuna
1 cup large Spanish olives with pimiento, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped
2 to 3 ribs celery from the heart, chopped with leafy tops
1 small red onion, finely chopped
Juice of 1 lemon
Freshly ground pepper
12 piquillo peppers, drained, or 8 small plum tomatoes, hollowed out, or a combination of peppers and tomatoes

1
Preheat the oven to 350 degrees F.
2
For the gazpacho: Fill a large bowl with ice water.
3
Bring a pot of water to a boil and season with salt.
4
Cut an X in the bottom of each tomato, then drop into the boiling water and cook for 30 seconds.
5
Transfer the tomatoes to the ice bath to cool for 30 seconds, then peel, seed and chop the tomatoes.
6
Place half the tomatoes, bread, celery, garlic, onion, chile pepper, cucumber, cilantro, lime juice and EVOO in a blender or food processor.
7
Season with salt and pepper.
8
Puree until smooth, adding a splash of bottled water if needed to thin the soup.
9
Pour the soup into a pitcher and repeat with the remaining ingredients.
10
Adjust the seasoning and store in the refrigerator.
11
For the breadcrumbs: Spread the torn bread on a baking sheet and toast in the oven until golden.
12
Let cool, then put the bread in a food processor with the almonds.
13
Process until crumbs form.
14
For the stuffed piquillos or tomatoes: Drain and flake the tuna, then combine with the olives, parsley, celery, onions, lemon juice and EVOO.
15
Season with pepper and add more EVOO to taste.
16
Stuff the piquillos and/or tomatoes with the tuna salad.
17
Ladle the gazpacho into bowls and serve topped with the breadcrumbs.
18
Cook's Note: If you are not serving immediately, store the tuna salad and the gazpacho, covered, in airtight containers in the refrigerator.
19
Store the breadcrumbs in an airtight container at room temperature.

322

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Salt, 8 ripe yellow tomatoes, Two 1/2-inch-thick slices stale white or peasant bread, crusts trimmed, 2 ribs celery with leafy tops, coarsely chopped, and more.

Yes, Chill Out, Spanish Style: Yellow Tomato Gazpacho, Toasted Almond Breadcrumbs, Tuna Salad Stuffed Piquillos or Plum Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chill Out, Spanish Style: Yellow Tomato Gazpacho, Toasted Almond Breadcrumbs, Tuna Salad Stuffed Piquillos or Plum Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions