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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."
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2 h 10 m servings 1076 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 1076 kcal
  • 54%
  • Fat:
  • 109 g
  • 168%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


  • 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.

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