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