Ultra-Quick Tuna-Topped Gazpacho The Best Recipes

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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."

Ingredients :

• 2 sweet tomatoes, halved, or more to taste
• 1/2 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 (optional)
• 1/2 green bell pepper
• 1 (5 ounce) can tuna, or more to taste, drained and flaked

Instructions :

Prep : 10M	Cook : 2M	Ready in : 2H10M

• 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.

Notes :

• For best taste, use sweet vine-ripened tomatoes. May need extra salt and/or a touch of balsamic vinegar for taste. Optionally, hand-chopping the bell pepper and half of a tomato can add to the taste.
• I recommend using a high-powered blender like the Ninja®. The clean-up is also very easy, just a splash of soap and water.
• I prefer Spanish or Italian olive oil.

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