Ultra-Quick Tuna-Topped Gazpacho

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.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 1076 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Chill gazpacho in the refrigerator for at least 2 hours. Top gazpacho with tuna to serve.