It is said that gazpacho was once a humble dish, created by shepherds and farmers to cool off and make use of whatever ingredients they had on hand. Today, it still serves that purpose — hence the countless versions and creative adaptations.

In this recipe, chef Fran Espí —head of the kitchen at La Sucursal the elegant restaurant located inside Veles e Vents in the port of València— elevates this summer classic into a refined experience, full of technique and contrasts. His take turns the gazpacho green and pairs it with frozen tomato spheres — a visual and temperature contrast that perfectly reflects his style.

Fran is a chef who delicately balances technique, aesthetics, and seasonal local ingredients. Named “Young Talent” by the Valencian Gastronomy Academy in 2022, he stands out for his quiet elegance, precision, and surprising textures.

This fresh green gazpacho with a citrus twist is perfect for hot summer days.

Green Gazpacho with Tuna and Tomato Spheres

Ingredients (serves 4)

For the green gazpacho

• 600 g green bell pepper

• 10 g garlic (germ removed)

• 10 g salt

• 50 g rice vinegar

• 50 g Mexican lime juice

• 125 g sunflower oil

 

For the tomato water

• 1 kg plum tomatoes

• 20 g salt

For the tuna belly

• 1 kg tuna belly

• 500 g tomato water (see method)

 

For the tomato spheres

• 250 g tomato juice

• 1 sheet of gelatin

 

Preparation

1. Green gazpacho

Chop the green peppers, removing seeds and white parts. Blanch in boiling water for 1 min 30 sec. Dry thoroughly. Blend with the rest of the ingredients at maximum speed for 3 min 30 sec in a Thermomix. Strain and chill at 4ºC for 24 hours.

2. Tomato water

Blend tomatoes with salt. Vacuum pack and freeze for 24 h. Defrost in a perforated gastronorm tray lined with paper towels, placed over another tray to collect the juice. Let thaw at room temperature for 24 h. Collect the clear juice and chill.

3. Tuna belly

Clean skin and bones. Cut into blocks and marinate in the tomato water for 2 hours. Remove and air-dry for another 2 hours. Dice into 1 cm cubes.

4. Tomato spheres

Soften gelatin in cold water. Gently heat with tomato juice until dissolved. Pour into sphere moulds and freeze for 24 h. Unmould and keep frozen until serving.

5. To serve

Arrange 4 cubes of tuna on the plate. Carefully pour the green gazpacho around the tuna without covering it. Finish with 3 frozen tomato spheres and a drizzle of extra virgin olive oil. Serve very cold.