Roasted Red Bell Pepper Gazpacho with Tonnino Tuna with Garlic

25 min


4 serving


  • 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 Tonnino Tuna Fillets with Garlic
  • 4 slices cooked bacon
  • 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.

To serve pour the chilled gazpacho on a plate, drain the Tonnino Tuna and put the fillets on top. Top with cooked bacon and avocado slices and serve.