Name: Ultra-Quick Tuna-Topped Gazpacho recipe
Ingredients: 2 sweet tomatoes, halved, or more to taste;½ cucumber, roughly chopped;2 cloves garlic, or more to taste, peeled;1 cup olive oil;1 teaspoon hot sauce (such as Frank's RedHot ®), or more to taste;1 pinch salt and ground black pepper to taste;1 tablespoon water as needed;½ green bell pepper;1 (5 ounce) can tuna, or more to taste, drained and flaked

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Ingredients

2 sweet tomatoes, halved, or more to taste ½ cucumber, roughly chopped 2 cloves garlic, or more to taste, peeled 1 cup olive oil 1 teaspoon hot sauce (such as Frank's RedHot ®), or more to taste 1 pinch salt and ground black pepper to taste 1 tablespoon water as needed ½ green bell pepper 1 (5 ounce) can tuna, or more to taste, drained and flaked

Nutrition Info

1075.6 calories carbohydrate: 10.8 g cholesterol: 18.9 mg fat: 109 g fiber: 2.7 g protein: 18.3 g saturatedFat: 15.1 g servingSize: - sodium: 183.2 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

Directions

Combine tomatoes, cucumber, and garlic in a high-powered blend, blend until smooth, 15 to 30 seconds. Add olive oil, hot sauce, salt, and pepper and blend until smooth, 5 to 15 seconds. Add about 1 teaspoon water at a time if mixture is too thick and blend until smooth. Add bell pepper to tomato mixture, blend until finely chopped but not liquified, 1 to 2 seconds.
Chill gazpacho in the refrigerator for at least 2 hours. Top gazpacho with tuna to serve.

Recipe Yield

2 servings

Recipe Note

This is a quick and easy, lunch-on-the-go;a healthy gazpacho recipe meant for quick preparation and minimal clean-up. It won't make a gourmet dinner, but is perfect for a busy mid-week lunch. Season with freshly chopped basil or parsley (optional);add more salt and pepper to taste.

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