How-to
Make Gazpacho
-
In a small bowl, soak cubed bread in water with Champagne vinegar for about 10 minutes
-
Meanwhile add the chiles to a large bowl with the melon, cucumbers, scallion whites and garlic. Season with salt and pepper and toss
-
Remove bread from soaking liquid and wring out with your hands. Add to bowl
-
Add ingredients to a high-speed blender (you will likely have to do this in 2 batches). Blend to combine, then start to drizzle in olive oil. Taste and check for seasoning, adding salt and pepper if desired
-
Pass soup through a fine-mesh strainer, then cover and place in refrigerator until completely chilled
Smoked Fish Salad Garnish
-
Place the fish, roasted pepper, cilantro, scallions, chiles and almonds in a small bowl. Season with salt and pepper (but keep in mind that the smoked fish is fairly salty already)
-
Add the lemon juice and olive oil and toss to combine
Harissa Yogurt (optional)
-
Whisk together the yogurt and harissa. Season to taste with salt and pepper
Assemble
-
Pour the chilled soup into bowls.
-
Drizzle with yogurt (if using)
-
Place a few tablespoons of the smoked swordfish mixture into the center of each bowl and serve
**To roast red pepper, preheat oven to broil. Place red pepper directly onto top oven rack and broil for about 3-4 minutes, then turn. Repeat and allow to char on all sides. Transfer to a bowl, cover and let rest for 20 minutes to steam the skins away from the flesh. Once the red pepper has cooled, peel skins and set aside