Gazpacho with Tuna and Tapenade
Ingredients
- ½ slice White bread
- ½ red Bell pepper
- 250 grams ripe Tomatoes
- 1 Garlic clove
- 1 tablespoon Olive oil
- 150 milliliters Vegetable broth
- Salt
- freshly ground Pepper
- 1 pinch Sugar
- 100 grams black, pitted Olives
- 2 Anchovy fillets
- ½ teaspoon Caper
- 3 tablespoons Olive oil
- 4 Baguette slices
- 120 grams fresh Tuna (ready to cook)
- Lemon juice
- 1 tablespoon Chopped green onion
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