It's one of my favorite things to make when the days start to get hotter especially when those summer tomatoes, cucumbers and bell peppers are in season and super cheap! Everything gets blended up, chilled and topped with a little something for texture at the end. Sometimes it's croutons, extra diced tomato and cucumber or, you can use my favorite new combo and top yours off with rich olive oil garlic tuna, chopped bacon and avocado slices!
Tonnino Tuna Blogger Recipe Challenge and I think it will be on repeat all summer long at my house! It's easy to make ahead, gluten free, cool and refreshing in this summer heat, beautiful to look at and pairs perfectly with a side salad, grilled chicken, grilled crusty bread- literally anything you have on hand.
1 1/3 cup jarred roasted red bell peppers, drained
1 1/3 cup chopped tomato
1/3 cup chopped green bell pepper
1/3 cup chopped cucumber
¼ cup chopped red onion
3 Tablespoons sherry vinegar
¼ teaspoon salt
¼ teaspoon pepper
1 jar (6.7 oz) Tonnino Garlic Tuna
4 slices cooked bacon, chopped
1 avocado, sliced
Place the roasted red bell peppers, tomato, green bell pepper, cucumber, red onion, sherry vinegar, salt and pepper in a blender and puree until smooth. Place in the fridge to chill.
When ready to serve, drain the tuna and gently flake it with a fork into bite size pieces. Place an equal amount of the flaked tuna into 4 shallow soup bowls. Pour the chilled gazpacho around the tuna. Top with crumbled bacon and avocado slices and serve.
and to find out more about their delicious products!
You can find 8 flavors of Gourmet Tonnino Tuna Fillets made from 100% Yellowfin tuna which is low-mercury, Dolphin safe and wild-caught at your local Whole Foods