Gazpacho with Amberjack Tartare

To prepare the gazpacho with amberjack tartare, first cut the bread into pieces 1. Place it in a small bowl and add 50 ml of water 2 and 70 ml of apple cider vinegar 3.

At this point, clean the pepper. Cut off the top, then slice the rest into sections, removing the seeds and inner filaments 4: you'll get 5 oz of cleaned peppers. Cut them into cubes 5 and set aside. Slice the watermelon and remove the rind 6.

Then cut it into pieces 7, you'll need 8.5 oz. Wash the cherry tomatoes, dry them, and place them in the bowl of a mixer with blades 8. Add the watermelon, the cucumber sliced into rounds, and the celery in pieces 9.

Add the peppers too 10. Season with salt, pepper 11, and a few drops of Tabasco 12.

Add the oil 13, the squeezed bread 14, and a few basil leaves 15.

Blend everything until you get a cream 16, then strain it 17, collecting the gazpacho in another bowl 18.

Now take care of the amberjack. First, make sure it has been frozen. Then cut it into cubes 19 and then with a knife 20. Transfer it to a bowl and season with oil 21,

salt 22, and pepper. Add the lime zest 23, and mix 34.

Now it's time to compose the dish. Place a 4-inch ring in the center, place the tartare inside, and press it gently with the back of a spoon 25. Remove the ring, add the gazpacho gently 26, and finish with some basil leaves.