Gazpacho Chopped Salad Recipes

GAZPACHO SALAD

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.

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.

GAZPACHO PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

GAZPACHO SALAD

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 GRANITA WITH CHOPPED GAZPACHO SALAD, AVOCADO AND FLAME GRILLED SHRIMP IN JALAPENO CILANTRO OIL

Steps:

• Granita: Add all the granita ingredients to a blender or food processor and puree. Strain the puree through a sieve into a medium bowl. Cover with plastic wrap and refrigerate for 30 to 45 minutes. Transfer the chilled puree into a wide, shallow, heavy-bottomed container. (The shallower and wider the container, the more room you give the granita to freeze quickly.) Cover with foil or plastic wrap and freeze until it begins to appear solid around the edges, about 1 hour. Using a fork, scrape the ice from sides, mixing in from the edges into the center. Repeat this scraping and mixing process every 30 minutes, until the entire mixture has the consistency of shaved ice. Put back in freezer until ready to use.
• Chopped salad: Combine all of the ingredients in a large bowl. Cover and refrigerate until ready to use.
• Shrimp: Combine the cilantro, lime zest and juice, jalapeno and olive oil in a blender or food processor. Set aside.
• If using a gas grill, preheat the grill to high, direct heat. If using coals, allow the coals to burn down to glowing white embers. The grill is hot enough when you can hold your hand about 1-inch over it for only 1 second. Lightly grease the grill with olive oil to prevent sticking. Lightly salt the shrimp and thread each skewer with 3 shrimp. Grill shrimp approximately 2 minutes per side, basting with cilantro oil twice. Remove the shrimp from the grill and add the remaining cilantro oil to a small pan. Heat the oil until bubbling.
• Add the avocado to a small bowl and drizzle with lime juice.
• To serve, spoon some of the chopped salad on each serving plate and top with some granita. Add a few teaspoons of avocado, a skewer of shrimp and a drizzle of the hot cilantro oil. Serve immediately.

GAZPACHO PASTA SALAD

Steps:

• Cook pasta in large, deep pot of lightly salted water until al dente, firm yet tender, following package directions. Drain; rinse with cold water; drain.
• Meanwhile, in large bowl, whisk oil, vinegar, garlic, paprika and salt. Add tomatoes with their juice, green pepper, celery and cucumber; toss to mix. Add pasta; toss to coat.
• Garnish with parsley, if desired. Serve immediately or refrigerate, covered, 30 minutes to chill.

GAZPACHO PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• In large bowl, mix pasta and all remaining salad ingredients.
• In small bowl, mix all vinaigrette ingredients until well blended. Pour over salad; toss to mix.

GAZPACHO MACARONI SALAD

Steps:

• Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
• Combine pasta and remaining ingredients in a medium bowl. Cover and refrigerate 4 hours for flavors to blend. Remove bay leaf before serving. Garnish with whole olives, cucumber slices and dill sprigs, if desired. Can be served chilled or at room temperature.