Gazpacho with tuna, capers and Taggiasca olives

Ingredients

- 6 ripe tomatoes (seeds removed)
- 1 small cucumber (peeled)
- ½ red pepper (seeds removed)
- 30 ml of extra virgin olive oil
- 1 small red onion (cleaned)
- salt to taste
- 10 g capers in vinegar
- 20 Taggiasca olives (stoned)
- 10 fine chives
- 2 160 g cans tuna in olive oil

Procedure

Cut the tomatoes, cucumber and pepper into pieces and place in a mixer. Add extra virgin olive oil and salt, and blitz in the food processor until it becomes a smooth cream. Chill. Drain the tuna, then chop the capers and mix them into the cream and add the olives. Mix until smooth. Place the gazpacho in a bowl with a heaped spoon of tuna in the centre. Decorate with the chives and drizzle with the extra virgin olive oil.