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gazpacho transformed...

gazpacho is a classic cold soup of raw blended vegetables that we love to sip on a hot summer day…during a recent cooking class, I demonstrated that this refreshing dish is just as delicious when used as a sauce…this Spanish inspired plate was a hit with its burst of flavors and texture

white plate with gazpacho sauce topped with stuffed pepper, cucumber chunks, cherry tomato halves, shallot petals, croutons and black sesame seed crusted tuna

atun pimientos con gazpacho

seared tuna and peppers atop a gazpacho sauce


gazpacho sauce:

2 lbs ripe tomatoes, quartered

1 english cucumber, peeled and chopped

1 red bell pepper, roasted and chopped

2 garlic cloves

1/2 tablespoon dried oregano

1/2 cups extra-virgin olive oil

2 tablespoons dry sherry

2 tablespoons sherry vinegar

2 teaspoons sea salt


blend all the above ingredients in a food processor.

pour it through a strainer into a bowl or pitcher, saving both the pulp and juice.

place in the refrigerator while completing the next steps.



2 slices bread, cut into 1-inch cubes

3 tablespoons evo

1 teaspoon dried oregano


toss the bread with evo and oregano to coat, place on a sheet pan, and toast them at 425 degrees for 7 minutes or until they're golden-brown and crisp, turning once.



4 - 3 oz. quality fresh tuna filets

1 tablespoon sherry vinegar

Pinch of sugar

1 tablespoon olive oil

6 tablespoons black sesame seed


rub both sides of the fish with the vinegar, coat the tuna with the sesame seeds and sprinkle with sugar…sear tuna in oil in very hot pan for 30 seconds to a 1 minute per side, depending on how thin…take out of pan and let rest for 5 minutes

stuffed peppers:

8 mini sweet peppers (use orange and yellow), roasted, deseeded

12 oz ricotta

1 teaspoon lemon juice

½ teaspoon garlic, minced

½ tablespoon oregano

½ tablespoon mint

1/3 cup finely chopped black olive

salt and pepper to taste

blend ricotta, lemon juice, garlic, olive, and seasoning.

stuff into peppers.

chill for at least 1 hour to firm up and let flavors meld.

assembling plate:

1/2 diced English cucumber

1 tablespoon sherry vinegar

8 multicolored cherry tomatoes, cut in half

2 – 4 shallots, pulled into segments, lightly steamed

4 teaspoons olive oil

4 - 8 stuffed peppers


if gazpacho sauce is too thick, stir in some of the reserved liquid.

ladle about 1/2 cup of gazpacho in middle of serving plate.

toss the cucumber in the sherry vinegar and sprinkle of sea salt.

scatter the cucumbers, cherry tomatoes, croutons, and tuna around the plate.

place the shallot cups on plate, drizzle evo into them and a little onto plate.

place 1 or 2 stuffed peppers on plate.

Serves 4


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