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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Recipe Summary

prep:
10 mins
additional:
2 hrs
total:
2 hrs 10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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(R). The clean-up is also very easy, just a splash of soap and water.

I prefer Spanish or Italian olive oil.

Nutrition Facts

1076 calories; protein 18.3g; carbohydrates 10.8g; fat 109g; cholesterol 18.9mg; sodium 183.2mg. Full Nutrition
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