Summer Gazpacho Salad
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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 and plentiful, 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
How To Make 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).
Remove the cores and dice the tomatoes.
Add to the bowl along with the remaining salad ingredients.
Toss well.
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.
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- Cucumber Salad with Mint
- Watermelon Gazpacho
- Golden Gazpacho
- Roasted Garlic Gazpacho
- Panzanella Salad
Summer Gazpacho Salad
A chunkier version of gazpacho, this summery salad is filled with juicy tomatoes, sweet bell peppers, and crunchy cucumbers.
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
- ¼ cup extra-virgin olive oil, best quality
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh cilantro (okay to substitute flat-leaf parsley)
Instructions
- Place the diced onions in a small bowl and cover with cold water. Let soak for 10 minutes, then drain.
- 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 it to the bowl with the tomato juices/seeds along with the drained onions and remaining salad ingredients. Toss well.
- Chill the salad the refrigerator for at least 1½ 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.
- Note: It may seem odd to juice and seed the tomatoes when they 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
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- 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.
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Excellent! Even my kids love it!