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Ultra-Quick Tuna-Topped Gazpacho

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"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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Ingredients

2 h 10 m servings 1076
Original recipe yields 2 servings

Directions

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  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.

Footnotes

  • Cook's 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.

Nutrition Facts


Per Serving: 1076 calories; 109 10.8 18.3 19 183 Full nutrition

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