ultra-quick tuna-topped gazpacho

Ingredients

• Servings: 2
• 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 (6 ounce) can tuna, or more to taste, drained and flaked

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• 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.