Gazpacho

• ½ loaf stale bread, cubed
• 1 cup water
• 2 tbsp Champagne vinegar
• 1 small melon, rind & seeds removed, cubed
• 2 cucumbers, seeded & chopped
• 2 Hungarian wax chiles, sliced
• whites from 3 scallions, sliced
• 1 garlic clove, grated
• salt to taste
• pepper to taste
• ½ cup extra virgin olive oil

Smoked Swordfish Salad

• 2 oz smoked swordfish (or other hot-smoked fish such as bluefish or trout), diced
• 1 roasted red bell pepper, julienned (see bottom of How-to)**
• ½ cup chopped cilantro leaves
• greens from 3 scallions, sliced
• 1-3 small red chiles (to taste), minced
• 2 tbsp toasted almonds, chopped
• salt to taste
• pepper to taste
• 1 tsp lemon juice
• 1 tbsp extra virgin olive oil

Harissa Yogurt (optional)

• ½ cup Greek yogurt
• 1 tbsp harissa (North African hot chili sauce)
• salt to taste
• pepper to taste

Make Gazpacho

1. In a small bowl, soak cubed bread in water with Champagne vinegar for about 10 minutes
2. Meanwhile add the chiles to a large bowl with the melon, cucumbers, scallion whites and garlic. Season with salt and pepper and toss 
3. Remove bread from soaking liquid and wring out with your hands. Add to bowl
4. Add ingredients to a high-speed blender (you will likely have to do this in 2 batches). Blend to combine, then start to drizzle in olive oil. Taste and check for seasoning, adding salt and pepper if desired
5. Pass soup through a fine-mesh strainer, then cover and place in refrigerator until completely chilled

Smoked Fish Salad Garnish

1. Place the fish, roasted pepper, cilantro, scallions, chiles and almonds in a small bowl.  Season with salt and pepper (but keep in mind that the smoked fish is fairly salty already)
2. Add the lemon juice and olive oil and toss to combine

Harissa Yogurt (optional)

1. Whisk together the yogurt and harissa.  Season to taste with salt and pepper

Assemble

1. Pour the chilled soup into bowls.
2. Drizzle with yogurt (if using)
3. Place a few tablespoons of the smoked swordfish mixture into the center of each bowl and serve 

**To roast red pepper, preheat oven to broil. Place red pepper directly onto top oven rack and broil for about 3-4 minutes, then turn. Repeat and allow to char on all sides. Transfer to a bowl, cover and let rest for 20 minutes to steam the skins away from the flesh. Once the red pepper has cooled, peel skins and set aside