GAZPACHO SALAD
Provided by Food Network Kitchen
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toss the tomatoes, bell peppers, cucumber, tomato juice, olive oil and sherry vinegar in a large bowl; season with kosher salt and pepper.
- Sprinkle the salad with the chives, shallot and flaky sea salt.
GAZPACHO SALAD
Here's a beautiful and tasty way to use garden vegetables. This fresh, colorful salad is great to make ahead and take to a potluck later, after the flavors have had a chance to blend. It's sure to be a success! -Florence Jacoby, Granite Falls, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.
GAZPACHO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 3 to 5 servings
Number Of Ingredients 13
Steps:
- Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.
- Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.
- In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.
LAYERED GAZPACHO SALAD
Betty Crocker's Diabetes Cookbook shares a recipe! Salad greens transform a refreshing soup into fork food. What a great idea!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 9
Number Of Ingredients 13
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended.
- In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion. Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.
Nutrition Facts : Calories 165, Carbohydrate 9 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg
GAZPACHO CHOPPED SALAD
Steps:
- Soak bread in 1/4 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash to a paste with a large knife). Mash garlic paste with bread, yolks, and vinegar using mortar and pestle until smooth (or blend together in a mini food processor). Add oil in a slow stream while stirring constantly (or with motor running) to form a thick sauce. Stir in black pepper.
- Finely chop egg whites. Divide sauce among 4 salad plates and sprinkle with whites. Scatter tomatoes over whites and season with salt, then sprinkle with bell pepper and ham.
PUERTO RICAN GAZPACHO SALAD
This is my mother's Puerto Rican gazpacho salad recipe. I've been eating it since I was knee-high to a grasshopper. It's good and very easy to make.
Provided by Chef Victor A. Rodriguez
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a saucepan of water to a boil. Cook codfish in boiling water to reduce saltiness to your taste, 10 to 25 minutes; drain. Let codfish cool completely.
- Mix avocado, tomato, and onion together in a bowl. Break cooled codfish into small pieces, discarding any bones, and add to the avocado mixture; stir gently. Drizzle olive oil over the mixture; add whine vinegar and stir gently. Season salad with black pepper; stir. Cover bowl with plastic wrap.
- Cover bowl with plastic wrap. Refrigerate salad at least 45 minutes.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 9.3 g, Cholesterol 57.5 mg, Fat 15.3 g, Fiber 5.3 g, Protein 25.7 g, SaturatedFat 2.2 g, Sodium 2665.8 mg, Sugar 2.3 g
GAZPACHO SHRIMP SALAD
A great meal on its own. Fresh greens with tomato, avocado and cucumber with a refreshing olive oil and balsamic vinegar dressing makes this salad fancy enough to serve to your guests. If you like a wetter salad just double up on the olive oil, balsamic vinegar, garlic and salsa. From TOH
Provided by daisygrl64
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- combine salad greens, tomato, avocado and cucumber in a large bowl.
- combine salsa, balsamic vinegar, garlic and olive oil in a small bowl.
- add salt and black pepper if desired
- add dressing to salad greens and toss well.
- transfer to salad plates, top salads with shrimp.
- sprinkle with cilantro.
GAZPACHO SALAD WITH CROUTONS
Roasted Marcona almonds and briny green olives are the perfect cocktail-hour accompaniments to this salad. Serve it with a bright Spanish white or rose, like Verdejo or Rioja rosado.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry.
- Using a Microplane, finely grate garlic into a small bowl. Whisk in Dijon and vinegar. Slowly drizzle in oil in a steady stream, whisking until emulsified. Season with salt and pepper.
- Arrange tomatoes, pepper, cucumber, and onion on a platter. Toast bread, then cut into 1/2-inch cubes and sprinkle over salad. Season with salt and pepper and drizzle with vinaigrette; serve.
GAZPACHO SALAD
From Pampered Chef. With only 7 ingredients, plus salt and pepper, this simple salad is great served with a nice crusty bread. Because it contains no mayonnaise, this salad also travels well for picnics or barbecues.
Provided by Tee Lee
Categories Onions
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomatoes, peppers, cucumbers and onion in a medium bowl.
- In a small bowl whisk garlic, olive oil and vinegar until blended.
- Pour dressing over vegetables, toss lightly and season with salt and pepper.
GAZPACHO SALAD
Try something a little different with our Gazpacho Salad recipe. Gazpacho Salad is a savory gelatin mold featuring veggies like tomatoes and bell peppers.
Provided by My Food and Family
Categories Home
Time 4h45m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Mix vegetables, vinegar, pepper and garlic powder in medium bowl. Bring tomato juice to boil in small saucepan. Stir into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
- Stir in vegetable mixture. Pour into 4-cup mold or bowl sprayed with cooking spray.
- Refrigerate 3 hours or until firm. Unmold. Serve with salad greens and garnish with tomato and cucumber slices, if desired.
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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GAZPACHO SALAD RECIPE | FOOD & WINE
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- Peel cucumbers; reserve peels. Cut cucumbers in half lengthwise; remove and reserve seeds. Cut cucumbers into 1/2-inch slices (about 4 cups); set aside. Cut tomatoes in half lengthwise; remove and reserve seeds. Cut tomatoes into 3/4-inch pieces (about 5 cups).
- Combine 1 1/2 cups chopped tomatoes, lime juice, basil, garlic, and 2 tablespoons vinegar in a blender. Add reserved tomato seeds, cucumber peels, and cucumber seeds. Process until smooth, about 30 seconds. Line a fine wire-mesh strainer with a double layer of cheesecloth. Pour mixture through strainer into a medium bowl; discard solids. Season dressing with salt to taste.
- Combine onion, 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a large bowl; toss to coat. Add bell peppers, reserved cucumber slices, remaining chopped tomatoes, and remaining 1 teaspoon salt; toss to combine. Stir in tomato-cucumber dressing. Let stand for 20 minutes, stirring occasionally. Drizzle with oil, and season with salt to taste. Garnish with basil. Serve salad using a slotted spoon.
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Servings 6Total Time 1 hrCategory Salads
- Bring a saucepan of water to a boil. Fill a bowl with ice water. Cut a slit in the base of each tomato. Add the tomatoes to the boiling water and blanch them until the skins start to split, about 15 seconds. Drain the tomatoes, then transfer them to the ice water to cool. Drain and peel the tomatoes, then transfer them to a small bowl.
- In the same saucepan, combine the water, sugar, salt, red pepper and cinnamon stick; simmer over moderate heat until the sugar dissolves. Strain the syrup over the tomatoes and let stand until cool, 45 minutes. Drain, discarding the syrup.
- Preheat the oven to 350°. On a baking sheet, toss the bread with 2 teaspoons of the olive oil and season with salt and pepper. Bake until golden, about 8 minutes.
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