Gazpacho is a traditional Spanish soup that’s made with chopped tomatoes, cucumbers, onions and spices. We’ve featured several recipes in the past, including Chunky Gazpacho and Chilled Organic Heirloom Tomato Gazpacho.
This colorful Gazpacho Salad is a creative variation on the theme. Serve it with some good crusty bread to soak up its delicious juices.
All of the ingredients should be available at your local natural and organic food store.
Gazpacho Salad
Makes 4 generous servings
- 3 large tomatoes
- 1 small green bell pepper, seeded
- 1 medium cucumber, peeled and seeded
- 1/2 small red onion
- 2 cloves garlic
- 1/2 cup Shiraz (a red wine)
- 1/4 cup top-quality balsamic or olive-oil vinaigrette
- Salt and freshly ground pepper
- Very finely chop 1/3 of the tomatoes, bell pepper, cucumber and red onion with all of the garlic. Place in a medium bowl, and stir in Shiraz and vinaigrette.
- Dice remaining tomatoes, pepper and cucumber, and cut onion into slivers; add to bowl.
- Cover and chill for at least 1 hour for flavors to blend. Season to taste with salt and pepper.
Recipe and photo courtesy of Foster’s Wine Estates
[...] Chop fresh vegetables, and store them in plastic containers in the cooler. Yesterday’s recipe for Gazpacho Salad is a perfect example of gourmet campfire cuisine. Prepare it ahead of time by finely chopping one-third of the vegetables in a blender or food processor at home. Add vinaigrette, and store in a tightly sealed container in the cooler. [...]
[...] A day after posting Friday’s recipe for Gazpacho Salad, I came across a second version that’s bursting with bright colors and flavors. This gazpacho-inspired salad is an excellent choice for any summer soiree. Fresh garlic and parsley, extra-virgin olive oil, heirloom tomatoes, diced cucumber and green bell pepper join organic eggs and cheese to create a salad with many stellar health benefits. The recipe features five cups of tomatoes, which are loaded with both vitamin C and antioxidants. “This salad has loads of color and flavor—and, best of all, it’s low in fat and calories,” says food columnist Terese Allen, food editor for Organic Valley and author of several Wisconsin-centric cookbooks, including Fresh Market Wisconsin: Recipes, Resources and Stories Celebrating Wisconsin Farm Markets and Roadside Stands and Wisconsin’s Hometown Flavors: A Cook’s Tour of Butcher Shops, Bakeries, Cheese Factories & Other Specialty Markets. “Vegetables that are grown in the same region and ripen at the same time inherently go together,” Allen says. “That’s especially true in summer, when vibrant ingredients like tomatoes, sweet peppers and fresh herbs burst onto the scene.” [...]
[...] A day after posting Friday’s recipe for Gazpacho Salad, I came across a second version that’s bursting with bright colors and flavors. This gazpacho-inspired salad is an excellent choice for any summer soiree. Fresh garlic and parsley, extra-virgin olive oil, heirloom tomatoes, diced cucumber and green bell pepper join organic eggs and cheese to create a salad with many stellar health benefits. The recipe features five cups of tomatoes, which are loaded with both vitamin C and antioxidants. “This salad has loads of color and flavor—and, best of all, it’s low in fat and calories,” says food columnist Terese Allen, food editor for Organic Valley and author of several Wisconsin-centric cookbooks, including Fresh Market Wisconsin: Recipes, Resources and Stories Celebrating Wisconsin Farm Markets and Roadside Stands and Wisconsin’s Hometown Flavors: A Cook’s Tour of Butcher Shops, Bakeries, Cheese Factories & Other Specialty Markets. “Vegetables that are grown in the same region and ripen at the same time inherently go together,” Allen says. “That’s especially true in summer, when vibrant ingredients like tomatoes, sweet peppers and fresh herbs burst onto the scene.” [...]
[...] Gazpacho Salad [...]