Colorful Gazpacho Salad Recipes

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

Gazpacho Salad with Croutons image

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.

Ingredients

1/4 small sweet onion, such as Vidalia, or red onion, diced (1/4 cup)
1 small clove garlic, peeled
1 teaspoon Dijon mustard
1 tablespoon sherry vinegar
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound small tomatoes, such as Campari, sliced crosswise
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 mini cucumber, cut into 1/2-inch half-moons
2 slices country-style bread (2 ounces), crusts removed

GAZPACHO SALAD

Provided by Food Network Kitchen

Time 20m

Yield 8 servings

Number Of Ingredients 9

Gazpacho Salad image

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.

Ingredients

3 tomatoes, cut into wedges
2 yellow bell peppers, roughly chopped
1 English cucumber, sliced
1/3 cup tomato juice
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1 tablespoon minced fresh chives
1 shallot, thinly sliced Flaky sea salt

GAZPACHO SALAD

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 20m

Yield 3 to 5 servings

Number Of Ingredients 13

Gazpacho Salad image

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.

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

GAZPACHO PASTA SALAD

Tangy lime brightens the flavor of this colorful medley of fresh veggies.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 14

Number Of Ingredients 15

Gazpacho Pasta Salad image

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.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

Ingredients

1 package (16 oz) bow-tie (farfalle) pasta
2 large tomatoes, seeded, coarsely chopped (2 cups)
1 large cucumber, coarsely chopped (1 1/2 cups)
1 small red bell pepper, coarsely chopped (1/2 cup)
1 small yellow bell pepper, coarsely chopped (1/2 cup)
8 medium green onions, sliced (1/2 cup)
1 green Anaheim chile, seeded, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
1/2 cup finely chopped fresh cilantro
1/2 cup tomato juice
1/4 cup olive or vegetable oil
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped

ZESTY GAZPACHO SALAD

This refreshing salad is excellent for a summer cookout. Since you mix it ahead, the flavors have time to blend and there's no last minute fussing. My friends ask me to bing it every time we get together for a meal. -Teresa Fischer, Munster, Indiana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 11

Zesty Gazpacho Salad image

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, combine remaining ingredients. Pour over zucchini mixture; toss to coat. Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

2 medium zucchini
2 medium tomatoes, chopped
1 small ripe avocado, chopped
1 cup fresh or frozen corn, thawed
1/2 cup thinly sliced green onions
1/2 cup picante sauce
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1 tablespoon vegetable oil
3/4 teaspoon garlic salt
1/4 teaspoon ground cumin

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

Puerto Rican Gazpacho Salad image

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

Ingredients

½ pound salted cod fish
2 avocado - peeled, pitted, and diced
1 large tomato, diced
1 large Spanish onion, cut into matchstick-size pieces
2 tablespoons extra-virgin olive oil
1 drop white vinegar
1 pinch ground black pepper

SPICY GAZPACHO SALAD

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

Spicy Gazpacho Salad image

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

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

GAZPACHO

This gazpacho recipe comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. -Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Gazpacho image

Steps:

In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.

Nutrition Facts : Calories 96 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

4 cups tomato juice
2 cups chopped seeded peeled tomatoes
1 cup diced green pepper
1 cup diced celery
1 cup diced seeded cucumber
2 garlic cloves, minced
1/2 cup diced onion
1/3 cup tarragon vinegar
2 tablespoons minced fresh parsley
1 tablespoon minced chives
1 teaspoon Worcestershire sauce
1 teaspoon salt, optional
1/2 teaspoon pepper
2 tablespoons olive oil

More about "colorful gazpacho salad recipes"

SUMMER GAZPACHO SALAD - ONCE UPON A CHEF

Web Jun 25, 2019 Remove the cores and dice the tomatoes. Add to the bowl along with the remaining salad ingredients. Toss well. Chill the salad in …
From onceuponachef.com
Cuisine Spanish
Total Time 30 mins
Category Salads
Calories 120 per serving

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 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.
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).

Colorful Gazpacho Salad Recipes

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.

GAZPACHO SALAD

GAZPACHO SALAD

GAZPACHO PASTA SALAD

Tangy lime brightens the flavor of this colorful medley of fresh veggies.

ZESTY GAZPACHO SALAD

This refreshing salad is excellent for a summer cookout. Since you mix it ahead, the flavors have time to blend and there's no last minute fussing. My friends ask me to bing it every time we get together for a meal. -Teresa Fischer, Munster, Indiana

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.

SPICY GAZPACHO SALAD

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

GAZPACHO

This gazpacho recipe comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. -Pat Waymire, Yellow Springs, Ohio

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