Andalusian gazpacho with boiled egg, tuna and croutons

Ingredients

For 1 serving

• Tomatoes300 g
• Cucumber80 g
• Green bell peppers60 g
• Onion20 g
• Garlic1 clove
• Red wine vinegar10 ml
• Extra virgin olive oil12 g
• Whole wheat bread1
• Eggs1
• Canned tuna in water80 g
• Saltto taste

Contains: gluten, eggs, fish, sulphites,

In season: June – September

Method

1. Bring a small pan of water to the boil, lower in the egg with a spoon and cook for 9 minutes; cool it in cold water, peel and chop it.
2. Meanwhile wash the vegetables. Roughly chop the tomatoes, half the cucumber, half the deseeded green peppers, the onion and the garlic; finely dice the rest of the cucumber and pepper to garnish.
3. Blend the chopped vegetables with the red wine vinegar, salt and a few ice cubes, then pour in the extra virgin olive oil in a thin stream with the motor running, until smooth and velvety: the ice chills it straight away, but 30 minutes in the fridge improves it if you have time.
4. Cut the wholemeal bread into cubes and toast in a dry pan over medium heat for 3–4 minutes, stirring, until crisp. Drain the tuna in water.
5. Serve the gazpacho well chilled with the egg, flaked tuna, diced cucumber and pepper and the croutons.