Tomato Gazpacho with Tuna

New York Times Cooking

Servings

15 as tastings, 4 as an appetizer, or 2 as an entree.

Ingredients

• About 2 pounds ripe red tomatoes, cored and roughly cut into chunks

• 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks

• 1 cucumber, about 8 inches long, peeled and roughly cut into chunks

• 1 small mild onion (white or red), peeled and roughly cut into chunks

• 1 clove garlic

• 2 teaspoons sherry vinegar, more to taste

• Salt

• ½ cup extra-virgin olive oil, more to taste, plus more for drizzling

• 1 tuna filet seasoned with salt to taste and black pepper to taste.

Instructions

1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

2. With the motor running, add the vinegar and 2 teaspoons of salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until the texture is creamy.

3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

4. Before serving, adjust the seasonings with salt and vinegar. If the soup is very thick, stir in a few tablespoons of ice water. 

5. Pour a thin layer in a shallow bowl with lightly salted and sliced tuna. 

6. Add a few drops of olive oil to the top.

Serving Instructions for a tasting event

To serve smaller tasting portions, ladle the gazpacho into small disposable cups, lay the tuna on top, and garnish with oil.