Gazpacho with amberjack tartare

For the tartare

• 400 g amberjack (previously frozen for raw consumption)

• 10 g extra virgin olive oil

• Fine salt, to taste

• Black pepper, to taste

• Lime zest, to taste

• 520 g watermelon

• 230 g red bell peppers

• 250 g date tomatoes

• 150 g cucumbers

• 50 g celery

• 130 g bread (crumb only)

• 50 g water

• 70 g apple cider vinegar

• Fresh basil, to taste

• 30 g extra virgin olive oil

• Fine salt, to taste

• Black pepper, to taste

• Tabasco®, to taste

• Start by cutting the bread into small pieces and placing it in a bowl with 50 g of water and 70 g of apple cider vinegar. Let it soak.
• Clean the bell peppers: cut off the tops, remove the seeds and inner filaments, then dice the cleaned flesh (about 140 g).
• Cut the watermelon into slices, remove the rind, and chop into chunks — you’ll need about 240 g.
• Wash and dry the tomatoes, then place them in a blender. Add the watermelon, sliced cucumber, and chopped celery.
• Add the diced red peppers, then season with salt, pepper, and a few drops of Tabasco®.
• Add the extra virgin olive oil, the soaked and squeezed bread, and some fresh basil leaves.
• Blend everything until smooth, then strain through a fine sieve to get a velvety gazpacho. Set aside in a bowl.
• For the tartare: ensure the amberjack is properly frozen for raw use, then dice it into small cubes. Transfer it to a bowl and season with olive oil, salt, pepper, and lime zest. Mix gently.
• To plate, place a 10 cm ring mold in the center of a plate. Fill it with the tartare and press down gently with the back of a spoon.
• Remove the mold carefully. Pour the gazpacho around the tartare, and finish with fresh basil leaves.