Spicy Gazpacho Salad Recipes

GAZPACHO SALAD

Gazpacho Salad image

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

Ingredients

4 tomatoes, diced and seeded
2 cucumbers, peeled and diced
2 green peppers, seeded and diced
1 medium onion, diced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
1/2 teaspoon pepper
DRESSING:
1/2 cup olive oil
1/4 cup white vinegar
Juice of 1 lemon (about 1/4 cup)
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
2 teaspoons chopped green onions
1/2 teaspoon salt
1/4 teaspoon ground cumin

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.

SPICY GAZPACHO SALAD

Spicy Gazpacho Salad image

Cool, refreshing soup becomes delicious fork food with the addition of greens. Adding more or less hot sauce can vary the heat in this salad.-Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3 cups chopped and seeded tomatoes
1 medium cucumber, seeded and chopped
1 medium green pepper, chopped
4 green onions, chopped
1 celery rib, thinly sliced
1 tomatillo, husk removed, seeded and chopped
1/2 cup red wine vinaigrette
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1 bunch romaine, torn

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, whisk the vinaigrette, lemon juice, Worcestershire sauce, garlic, pepper, pepper sauce and salt. Pour over tomato mixture; toss to coat. Cover and refrigerate for 4 hours., Just before serving, place romaine in a large serving bowl. Top with vegetable mixture and toss to combine.

Nutrition Facts : Calories 67 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 333mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GAZPACHO SALAD

Gazpacho Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 20m

Yield 3 to 5 servings

Number Of Ingredients 13

Ingredients

3 medium ripe tomatoes, seeds removed
1 red onion
1 yellow bell pepper, seeds removed
1 red bell pepper, seeds removed
1 cucumber
2 (6-ounce) packages baby spinach
Red Wine Vinaigrette, recipe follows
1/2 cup red wine vinegar
1 tablespoon Creole mustard
1 tablespoon honey
3/4 cup olive oil
Pinch red chili flakes
Kosher salt and freshly ground black pepper

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.

SPICY GAZPACHO

Spicy Gazpacho image

Categories Soup/Stew Onion Tomato Vegetable Summer Chill Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 11

Ingredients

2 cups diced seeded peeled cucumber
1 cup chopped celery
1 cup chopped green onions
1 4-ounce can chopped mild green chilies
3 14 1/2-ounce cans diced tomatoes in juice
1 slice white bread, torn into pieces
1/4 cup olive oil
1/4 cup drained capers
2 tablespoons red wine vinegar
1 tablespoon chili powder
2 garlic cloves

Steps:

Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.

SPICY GAZPACHO

Spicy Gazpacho image

Categories Soup/Stew Blender Tomato Vegetarian Quick & Easy Low Cal Cucumber Bell Pepper Summer Chill Vegan Jalapeño Gourmet

Yield Makes 6 1/2 cups

Number Of Ingredients 12

Ingredients

2 1/2 pounds vine-ripened tomatoes, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 small fresh jalapeño chili, or to taste, seeded and chopped (wear rubber gloves)
1 small onion, chopped
1 medium cucumber, peeled, seeded, and chopped
3 large garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
enough white bread, crusts removed and bread torn into pieces, to measure 2 cups (about 4 slices)
3 tablespoons red-wine vinegar, or to taste
3 tablespoons olive oil
ice water for thinning soup
croutons and finely diced tomato, green bell pepper, and cucumber for garnish

Steps:

In a blender purée chopped tomatoes, bell peppers, jalapeño, onion, and cucumber, garlic paste, bread, vinegar, oil, and salt and pepper to taste. Force purée through a coarse sieve into a bowl and chill soup at least 6 hours or overnight.
Thin soup with ice water and serve topped with croutons and finely diced vegetables.

SPICY GAZPACHO

Spicy Gazpacho image

Vegetable juice cocktail is the no-fuss broth for gazpacho that goes from start to finish in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 7

Number Of Ingredients 9

Ingredients

2 medium tomatoes, chopped
1 small cucumber, chopped
1 small onion, chopped
1/2 green bell pepper, chopped
1 clove garlic, finely chopped
1 tablespoon wine vinegar or lemon juice
1 to 2 dashes red pepper sauce
1/4 teaspoon salt
1 can (24 oz) spicy hot vegetable juice cocktail or tomato juice (3 cups), chilled

Steps:

In large bowl, mix all ingredients.
Cover; refrigerate until serving time. Cover and refrigerate any remaining gazpacho.

Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 5 g, TransFat 0 g

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