Ultra-Quick Tuna-Topped Gazpacho

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

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.

sweet tomatoes, cucumber, garlic, olive oil, hot sauce, salt, water, green bell pepper, tuna

Taken from www.allrecipes.com/recipe/244530/ultra-quick-tuna-topped-gazpacho/ (may not work)