Make this meal when the weather forecast is HOT, because the meal is not.
Recipe courtesy of Rachael Ray
Episode: Fresh Start
Print
Chill Out, Spanish Style: Yellow Tomato Gazpacho, Toasted Almond Breadcrumbs, Tuna Salad Stuffed Piquillos or Plum Tomatoes
Total:
50 min
Prep:
40 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Prep:
40 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Gazpacho: 
  • 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
Breadcrumbs:
  • 3 cups torn stale white or peasant bread
  • A couple handfuls salted oil-roasted Marcona almonds
Stuffed Piquillos or Tomatoes:
  • 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
  • EVOO
  • Freshly ground pepper
  • 12 piquillo peppers, drained, or 8 small plum tomatoes, hollowed out, or a combination of peppers and tomatoes

Directions

Preheat the oven to 350 degrees F. 

For the gazpacho: Fill a large bowl with ice water. Bring a pot of water to a boil and season with salt. Cut an X in the bottom of each tomato, then drop into the boiling water and cook for 30 seconds. Transfer the tomatoes to the ice bath to cool for 30 seconds, then peel, seed and chop the tomatoes. 

Place half the tomatoes, bread, celery, garlic, onion, chile pepper, cucumber, cilantro, lime juice and EVOO in a blender or food processor. Season with salt and pepper. Puree until smooth, adding a splash of bottled water if needed to thin the soup. Pour the soup into a pitcher and repeat with the remaining ingredients. Adjust the seasoning and store in the refrigerator. 

For the breadcrumbs: Spread the torn bread on a baking sheet and toast in the oven until golden. Let cool, then put the bread in a food processor with the almonds. Process until crumbs form. 

For the stuffed piquillos or tomatoes: Drain and flake the tuna, then combine with the olives, parsley, celery, onions, lemon juice and EVOO. Season with pepper and add more EVOO to taste. 

Stuff the piquillos and/or tomatoes with the tuna salad. Ladle the gazpacho into bowls and serve topped with the breadcrumbs.

Cook's Note

If you are not serving immediately, store the tuna salad and the gazpacho, covered, in airtight containers in the refrigerator. Store the breadcrumbs in an airtight container at room temperature.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

Recipe courtesy of Bobby Flay

Bell Peppers Stuffed with Rice in Tomato Sauce (Pimientos Rellenos de Arroz con Salsa de Tomates)

Recipe courtesy of Claudia Roden

Asian Style Slaw

Recipe courtesy of Dave Lieberman

Black Bean Salad with Mango, Cilantro and Lime

Recipe courtesy of Kelsey Nixon

Ginger and Coriander Corn Salad

Recipe courtesy of Siba Mtongana

Greek-Style Stuffed Peppers

Recipe courtesy of Ellie Krieger

Charred Corn Salad with Creamy Tomatillo Dressing

Recipe courtesy of Kelsey Nixon

Pickled Cucumber Salad with Red Onions and Feta

Recipe courtesy of Kelsey Nixon

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Holy & Hungry

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here