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Chill Out, Spanish Style: Yellow Tomato Gazpacho, Toasted Almond Breadcrumbs, Tuna Salad Stuffed Piquillos or Plum Tomatoes (Rachael Ray) Recipe

Chill Out, Spanish Style: Yellow Tomato Gazpacho, Toasted Almond Breadcrumbs, Tuna Salad Stuffed Piquillos or Plum Tomatoes (Rachael Ray) Recipe

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Chill Out, Spanish Style: Yellow Tomato Gazpacho, Toasted Almond Breadcrumbs, Tuna Salad Stuffed Piquillos or Plum Tomatoes (Rachael Ray)

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Ingredients:

Serving

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 tbsp)
freshly ground pepper
3 cups torn stale white or peasant bread
a couple handfuls salted oil-roasted marcona almonds
two 6 to 7-oz 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
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	858.36 Kcal (3594 kJ)
Calories from fat	511.88 Kcal
		% Daily Value*
Total Fat	56.88g	88%
Cholesterol	1442.24mg	481%
Sodium	851.79mg	35%
Potassium	1229.65mg	26%
Total Carbs	27.76g	9%
Sugars	8.69g	35%
Dietary Fiber	5.46g	22%
Protein	65.2g	130%
Vitamin C	62.4mg	104%
Vitamin A	3mg	99%
Iron	1063.7mg	5909%
Calcium	248.8mg	25%

Amount Per 100 g
Calories	156.39 Kcal (655 kJ)
Calories from fat	93.27 Kcal
		% Daily Value*
Total Fat	10.36g	88%
Cholesterol	262.78mg	481%
Sodium	155.2mg	35%
Potassium	224.04mg	26%
Total Carbs	5.06g	9%
Sugars	1.58g	35%
Dietary Fiber	1g	22%
Protein	11.88g	130%
Vitamin C	11.4mg	104%
Vitamin A	0.5mg	99%
Iron	193.8mg	5909%
Calcium	45.3mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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