Salt
8 ripe yellow tomatoes
Two 1/2-inch-thick slices stale white or peasant bread, crusts trimmed
2 ribs celery with leafy tops, coarsely chopped
1 to 2 cloves garlic, grated or made into a paste
1 small red onion, grated on the large holes of a box grater
1 serrano chile pepper, seeded and chopped
1/2 seedless cucumber, peeled and chopped
Small handful fresh cilantro
Juice of 1 lime
EVOO (1 to 1 1/2 tablespoons)
Freshly ground pepper
3 cups torn stale white or peasant bread
A couple handfuls salted oil-roasted Marcona almonds
Two 6 to 7-ounce tins or jars good-quality sustainable tuna
1 cup large Spanish olives with pimiento, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped
2 to 3 ribs celery from the heart, chopped with leafy tops
1 small red onion, finely chopped
Juice of 1 lemon
EVOO
Freshly ground pepper
12 piquillo peppers, drained, or 8 small plum tomatoes, hollowed out, or a combination of peppers and tomatoes
If you are not serving immediately, store the tuna salad and the gazpacho, covered, in airtight containers in the refrigerator. Store the breadcrumbs in an airtight container at room temperature.
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