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.

INGRIDIENT

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 (Optional)

½ green bell pepper

1 (5 ounce) can tuna, or more to taste, drained and flaked

DIRECTION

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.

NUTRITION FACT

Per Serving: 1076 calories; protein 18.3g; carbohydrates 10.8g; fat 109g; cholesterol 18.9mg; sodium 183.2mg.

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