Ultra-Quick Tuna-Topped Gazpacho recipe

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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

  1. 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.

  2. 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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