Chunky Gazpacho And Bean Salad Recipes

MACHO GAZPACHO VEGETABLE CHUNK SALAD

Steps:

• Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

LAYERED GAZPACHO SALAD

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.

GARBANZO BEAN SALAD

Steps:

• In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
• Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
• Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.

GAZPACHO SALAD

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.

CHUNKY BLACK BEAN GAZPACHO

Steps:

• Whisk together tomato sauce, water, vinegar, lemon juice, oil, pepper sauce and black pepper in medium bowl until blended.
• Stir in undrained tomatoes, beans, cucumber, bell pepper and onions. Cover and refrigerate at least 3 hours for flavors to blend. Serve with pita bread, toasted if desired.

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.

BLACK BEAN GAZPACHO

Steps:

• Combine all of the ingredients in a large bowl. Cover and refrigerate for at least 2 hours.

CHUNKY GAZPACHO

Steps:

• Put the tomatoes into a food processor and pulse until very coarsely chopped but not pureed. Remove from the bowl and repeat with the pepper and cucumber.
• In a large bowl, whisk together the vinegar, lemon juice, oil and tomato juice. Add the cayenne, salt, pepper and chopped dill to the vinegar mixture. Add the chopped vegetables and minced onion and mix well. Serve very cold, garnished with sprigs of fresh dill.

CHUNKY GAZPACHO

Steps:

• Puree first 4 ingredients in processor. Combine 1/2 cup tomatoes, 1/2 cup cucumber and 1/2 cup green pepper in small bowl and reserve. Add cilantro, tomato paste and remaining tomatoes, cucumber and green pepper to processor. Blend until chunky puree forms. Season to taste with hot pepper sauce, salt and pepper. Thin with tomato juice if desired. Transfer gazpacho to large bowl. Cover soup and reserved vegetables separately; refrigerate until well chilled, at least 1 hour and up to 6 hours.
• Ladle gazpacho into bowls. Serve, passing reserved vegetables separately.

CHUNKY GAZPACHO

Steps:

• Dice all vegetables and place them in a large bowl.
• In another large bowl stir together the vegetable cocktail, taco sauce, balsamic vinegar and honey.
• Taste and adjust the flavour if needed. More honey if too tart, more balsamic if to sweet, or add hot sauce if you want more heat.
• Stir in the vegetables and serve cold or at room temperature.

CHUNKY GAZPACHO AND BEAN SALAD

Steps:

• Peel some strips of skin from cucumber using a vegetable peeler. Cut lengthwise into quarters; cut quarters crosswise into 1/2-inch pieces.
• Mix tomato juice, oil, red wine vinegar, hot pepper sauce, salt, and pepper together in a large bowl with a wire whisk or a fork. Add cucumber, kidney and great northern beans, tomatoes, celery, bell peppers, and green onions. Toss gently. Cover and refrigerate if not serving right away.