Summer Gazpacho Salad

Tested & Perfected Recipes

A chunkier version of gazpacho, this summery salad is filled with juicy tomatoes, sweet bell peppers, and crunchy cucumbers.


Part soup, part salad — I really wasn’t sure what to call this dish. The flavor is 100% gazpacho yet it’s much chunkier than the traditional soup. You’ll still need a bowl and spoon to eat though; the dressing is so fresh, plentiful and delicious, you’ll want to drink it!

The salad needs to be made at least an hour and a half ahead of time to allow the flavors to marry, so plan accordingly. Thanks to my friend Stacy Wilson for sharing the recipe with me.

What You’ll Need to Make Gazpacho Salad

ingredients for gazpacho salad

How To Make Gazpacho Salad

soaking red onions in water for gazpacho salad

Begin by placing the diced onions in a small bowl and covering with cold water. Let the onions soak for 10 minutes, and then drain. This takes away their sharp edge and makes them much more palatable.

While the onions soak, cut the tomatoes in half through their “equator.” Holding each tomato half over a large mixing bowl, use a finger to scoop out the seeds and juices (those will make up part of the dressing). You can also gently squeeze the tomato half to push out the seeds.

Note:  It may seem odd to juice and seed the tomatoes when you add them back to the salad anyway.  The reason behind that Is to preserve both. Otherwise, they tend to spill off the cutting board and make a mess (especially if you have very juicy tomatoes).

seeding tomatoes

Remove the cores and dice the tomatoes.

chopping tomatoesAdd to the bowl along with the remaining salad ingredients.

adding soaked onions, cilantro, seasoning, and dressing for gazpacho salad

Toss well.mixed gazpacho salad

Chill the salad in the refrigerator for at least 1 hour and up to 4 hours to allow the flavors to marry. During this time, the vegetables will exude more juice so you’ll need to taste and adjust the seasoning with salt, pepper, balsamic vinegar, and more Tabasco before serving, if necessary. Spoon the vegetables and dressing into bowls and serve with spoons.

You May Also Like

Summer Gazpacho Salad

A chunkier version of gazpacho, this summery salad is filled with juicy tomatoes, sweet bell peppers, and crunchy cucumbers.

Servings: 6 to 8
Total Time: 30 Minutes, plus at least 1-1/2 hours to chill

Ingredients

  • 1 cup diced red onion, from 1 small red onion
  • 3 lbs tomatoes
  • 1 English (or hothouse) cucumber, seeded and diced (no need to peel)
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 teaspoon Tabasco
  • 3 tablespoons balsamic vinegar, best quality
  • 1/4 cup extra-virgin olive oil, best quality
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh cilantro (okay to substitute flat-leaf parsley)

Instructions

  1. Place the diced onions in a small bowl and cover with cold water. Let soak for 10 minutes, then drain.
  2. Using a serrated knife, cut the tomatoes in half through their “equator.” Holding each tomato half over a large mixing bowl, use a finger to scoop out the seeds and juices (those will make up part of the dressing). You can also gently squeeze the tomato half to push out the seeds. Remove the cores and dice the tomatoes, then add to the bowl along with the drained onions and remaining salad ingredients. Toss well.
  3. Chill the salad the refrigerator for at least 1-1/2 hours and up to 4 hours to allow the flavors to marry. During this time, the vegetables will exude more juice so you'll need to taste and adjust the seasoning with salt, pepper, balsamic vinegar, and more Tabasco before serving, if necessary. Spoon the vegetables and dressing into bowls and serve cold with soup spoons.
  4. Note: It may seem odd to juice and seed the tomatoes when end up as part of the salad anyway. The reason behind that Is to preserve both. Otherwise, they tend to spill off the cutting board and make a mess (especially if you have very juicy tomatoes).

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Serving size: about 1 1/2 cups
  • Calories: 120
  • Fat: 7 g
  • Saturated fat: 1 g
  • Carbohydrates: 13 g
  • Sugar: 7 g
  • Fiber: 3 g
  • Protein: 2 g
  • Sodium: 307 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Reviews & Comments

  • Only one word applies: Excellent!!! Thank you!!

    • — Mary Edwards on July 6, 2019
    • Reply
  • Another delicious recipe! Since I discovered your website and cookbook, I find myself only using your recipes in my cooking. I served this gazpacho at my book club meeting and offered shrimp and diced avocado as a topping. It was delicious and looked beautiful. One lady wanted to know if I was a caterer. Had to tell her no, and then let her in on my best discovery ever: your website. I thought you were very clear in relating this is not a traditional gazpacho…more of a combo soup/salad. I could care less what the name is, it’s delicious! Thank you so much for sharing your recipes and knowledge.

    • — Sally vonB on July 6, 2019
    • Reply
    • So happy you enjoyed it, Sally. ❤️

      • — Jenn on July 6, 2019
      • Reply
      • It hasn’t even been an hour since I put this salad in the refrigerator, but couldn’t resist a taste. Delicious, perfect summer recipe! Cut the recipe in half as it is just for 2 of us. I used a bit less salt as I tend to do with most of Jen’s recipes (sorry Jen, raised in a low salt home and tend to find most recipes have too much salt for my liking; can always add when serving). I also used a bit less tabasco as husband doesn’t like spicy. Otherwise, followed exactly subbing garden cucumber for English. I was confused about removing the core from the tomatoes. I understand to remove the core, but didn’t know if that included all of the pulp and then just chop the shell of the tomato? Left about 1/3 of the pulp intact on the shell. Serving tonight with crab cake and shrimp.

        • — Vivian on July 31, 2019
        • Reply
        • Hi Vivian, hope you ended up enjoying the salad! Regarding removing the pulp from the tomatoes, the way that I suggest doing it is just to cut down on the potential mess that comes from cutting up the tomatoes. Ultimately, all the seeds and juice are added back in so it’s perfectly fine if you left some of that intact in the shell of the tomato. Hope that clarifies!

          • — Jenn on August 1, 2019
          • Reply
  • I don’t see the part where you add the tomato juice/seeds back to the salad, or use it in the dressing.
    (Love your recipes)

    • — Gigi on July 3, 2019
    • Reply
    • Hi Gigi, When you seed the tomatoes, the seeds go right into the bowl that you end up putting the remainder of the ingredients in, so you’re really not adding them back in; rather just including them. (I think the wording in the note about the seeds was a bit confusing so I’ve updated it.) Sorry for any confusion and hope you enjoy!

      • — Jenn on July 5, 2019
      • Reply
  • Hi Jen: What could I use instead of cucumber? Unless it’s pickled, raw cucumber upsets our tummies. Please let me know if there’s another veg that would work. Thanks! ~Kate

    • — Kate on June 27, 2019
    • Reply
    • Hi Kate, I’d use more bell peppers (preferably yellow or orange) in place of the cucumber. Hope you enjoy it!

      • — Jenn on June 27, 2019
      • Reply
  • Hi Jenn – wondering if this can be made a day or two ahead or will it get too mushy? Thanks

    • — Merryl on June 27, 2019
    • Reply
    • Hi Merryl, You could stretch it to 8 – 10 hours, but beyond that, it really does get mushy. It’s certainly still edible, but no longer at its best. Hope that helps!

      • — Jenn on June 27, 2019
      • Reply
  • Hi Jenn,
    If you add the seeds and juices from the tomatoes back into the veggies, why remove them at all? I was expecting you to discard the seeds, pulp, juices.

    • — lou on June 27, 2019
    • Reply
    • Great question, Lou! It may seem odd to juice and seed the tomatoes when you add them back to the salad anyway. The reason behind that Is to preserve both. Otherwise, they tend to spill off the cutting board and make a mess (especially if you have very juicy tomatoes). Enjoy!

      • — Jenn on June 27, 2019
      • Reply
  • This is just Israeli chopped salad with the addition of tabasco! Gazpacho begins with bread, olive oil, salt and pepper, onion and garlic all blended together before adding the skinned and depipped tomatoes and iced water. No peppers! Then add vinegar to taste! My references? A husband raised in Gibraltar on the southern tip of Andalucia and my family who live in Israel.

    • — Jacquie Hassan on June 27, 2019
    • Reply
    • I agree, no peppers. I am about to make traditional gazpacho with the addition of a can of cold comsomme. That from the NYTimes Bread and Soup Cookbook that I have been using since 1972. You can tell, the price was $12.50 🙂

      • — Janet on July 16, 2019
      • Reply
    • I’ve made this 4 times this week now with the garden filling my counters, a big hit, I remember my mom making this for neighborhood bbqs. glad to have it back in my life again. I’m calorie counting and it doesn’t say how much is a serving

      • — Deborah on August 13, 2019
      • Reply
      • So glad you like this Deborah! I’d guesstimate that a serving size is approximately 1.5 cups. 🙂

        • — Jenn on August 13, 2019
        • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.