Gazpacho with Tuna and Tapenade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,085 cal. | (52 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 175 g | (117 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13.1 g | (44 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the gazpacho
- ½ slice white bread
- ½ red Bell pepper
- 250 grams ripe Tomatoes
- 1 garlic clove
- 1 Tbsp olive oil
- 150 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 pinch sugar
- For the tapenade
- 100 grams black, pitted Olives
- 2 Anchovy fillet
- ½ tsp Caper
- 3 Tbsps olive oil
- also
- 4 Baguette
- 120 grams fresh Tuna (ready to cook)
- lemon juice
- 1 Tbsp scallions
Preparation steps
For the gazpacho: Remove the crust from the white bread and soak the bread in lukewarm water.
Preheat the oven to 250°C (approximately 475°F). Line a baking sheet with parchment paper.
Rinse the halved pepper, remove the seeds and white ribs and place skin-side up on the baking sheet. Bake until the skin is charred and begins to bubble. Remove from the oven, cover with a damp kitchen towel and let stand until cool enough to handle.
Blanch the tomatoes in a pot of boiling salted water for 10 seconds. Drain, peel, quarter and remove the seeds, finely dice. Set aside 1 tablespoon. Peel the pepper and cut into small dice. Peel the garlic and chop finely. Transfer the tomatoes, pepper and garlic to a blender along with the oil, broth and a pinch of sugar. Squeeze the bread and add to the blender and puree the soup until smooth. Season with salt and pepper and refrigerate.
For the tapenade: Drain the olives and anchovies and puree in a blender along with the capers and the oil. Spread on baguette slices.
Rinse the tuna, pat dry, cut into thin strips, mix with the reserved diced tomatoes and season with lemon juice, salt and pepper. Spread on the baguette slices and garnish with chives.
Season the gazpacho with vinegar, pour into glasses and serve with one slice of baguette.
