Gazpacho Chopped Salad Recipes

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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

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.

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

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.

GAZPACHO SALAD



Gazpacho Salad image

Provided by Food Network Kitchen

Time 20m

Yield 8 servings

Number Of Ingredients 9

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

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 CHOPPED SALAD



Gazpacho Chopped Salad image

Categories     Salad     Pepper     Pork     Tomato     No-Cook     Quick & Easy     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1 (1-inch-long) piece baguette, crust discarded
2 garlic cloves
1/2 teaspoon salt
2 hard-boiled eggs, yolks and whites separated
2 tablespoons Sherry vinegar (preferably "reserva")
1/4 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
1/8 teaspoon black pepper
1/2 lb ripe tomatoes, cut into 1/2-inch cubes
1 medium green bell pepper, cut into 1/8-inch dice
2 oz (1/4-inch-thick) slices serrano ham or prosciutto , cut into 1/4-inch dice

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



Gazpacho Pasta Salad image

Lime-tomato dressing with a jalapeno kick makes for a great summer salad. Add 1 cup of cooked chicken or shrimp to make a main dish.

Provided by JEFFANDREW

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

½ pound rotelle pasta
4 green onions, chopped
1 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
2 tomatoes, chopped
1 cucumber
¼ cup olive oil
¼ teaspoon salt
1 clove garlic, crushed
¼ cup fresh lime juice
¼ teaspoon ground black pepper
6 fluid ounces tomato juice

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.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 34.4 g, Fat 10.1 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 107.5 mg, Sugar 4.5 g

GAZPACHO PASTA SALAD



Gazpacho Pasta Salad image

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

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

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

LAYERED GAZPACHO SALAD



Layered Gazpacho Salad image

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

1/2 cup olive or canola oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 bag Mediterranean lettuce blend
2 medium tomatoes, diced (2 cups)
2 medium cucumbers, diced (2 cups)
1 medium green bell pepper, chopped (1 cup)
1/2 cup finely chopped red onion
2 hard-cooked eggs, chopped
1 cup seasoned croutons

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 SALAD



Gazpacho Salad image

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

1 cup diced tomato
1/2 cup peeled and diced cucumber
1/4 cup diced green bell pepper
2 Tbsp. diced red bell pepper
2 Tbsp. thinly sliced green onion
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
1-1/2 cups tomato juice
1 pkg. (4-serving size) JELL-O Lemon Flavor Sugar Free Gelatin

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

GAZPACHO MACARONI SALAD



Gazpacho Macaroni Salad image

Although Gazpacho is traditionally an uncooked soup of pureed fresh vegetables, this recipe combines the chopped vegetables with pasta in the form of a salad. Prep time does not include marinating time.

Provided by DailyInspiration

Categories     Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

4 ounces uncooked macaroni
2 1/2 cups tomatoes, seeded and chopped
1 cup red onion, finely chopped
1 cup cucumber, finely chopped
1/2 cup celery, finely chopped
1/2 cup green bell pepper, finely chopped (or yellow or orange)
1/2 cup red bell pepper, finely chopped
2 tablespoons black olives, finely chopped
3 tablespoons cider vinegar (or red wine vinegar)
1 bay leaf
2 tablespoons fresh parsley, minced (or 1 tsp. dried parsley)
1 tablespoon fresh thyme, minced (or 1/2 tsp. dried thyme leaves)
1 garlic clove, minced
3 -4 dashes hot pepper sauce
1/4 teaspoon ground black pepper
whole olive (to garnish)
sliced cucumber (to garnish)
dill sprigs (to garnish)

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.

GREEN GAZPACHO SALAD



Green Gazpacho Salad image

Inspired by the ingredients for a traditional Spanish green gazpacho, this refreshing salad is served with a sherry, parsley, and tarragon dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 16

1/2 cup slivered almonds
4 ounces of a baguette or other French bread, cut into 1/2-inch cubes (1 1/2 cups)
1 yellow tomato, seeded, cut in 1/2-inch dice
1 green bell pepper, seeded, cut into 1/2-inch dice
1 cucumber, peeled, seeded, and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
1 small red onion, cut into 1/2-inch dice
2 scallions, thinly sliced
1 cup (about 6 ounces) green seedless grapes, cut in half
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped tarragon
1/4 cup extra-virgin olive oil
2 tablespoons sherry or white-wine vinegar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 head Boston or butter lettuce, torn into bite-size pieces

Steps:

  • Preheat oven to 350 degrees. Place nuts on a rimmed baking sheet and bread cubes on a baking sheet; toast until nuts are aromatic and bread is dried and barely golden, about 7 minutes; set aside.
  • In a large bowl, combine tomato, pepper, cucumber, celery, red onion, scallions, grapes, parsley, tarragon, half the almonds, and the bread cubes. Drizzle with olive oil and vinegar. Add the salt and pepper. Toss well to combine. Let sit for 30 minutes for flavors to blend. Serve over lettuce garnished with remaining almonds.

GARDEN GAZPACHO SALAD



Garden Gazpacho Salad image

This is a yummy pasta salad that is perfect on hot summer days!

Provided by Michelle Bairos

Categories     Salad     Pasta Salad     Tomato Pasta Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package fusilli (spiral) pasta
2 cups chopped cooked chicken
1 small cucumber, chopped
1 red bell pepper, chopped
1 large tomato, chopped
1 clove garlic, chopped
¾ cup spicy tomato-vegetable juice cocktail (e.g., V-8)
¼ cup lemon juice
½ teaspoon ground black pepper
¼ teaspoon salt

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.
  • Mix the pasta with the chicken, cucumber, bell pepper, tomato, and garlic. Pour the tomato-vegetable juice cocktail and lemon juice over the salad; gently toss to coat. Season with black pepper and salt; serve warm or chilled.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 60.1 g, Cholesterol 35 mg, Fat 5.3 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 1.4 g, Sodium 210.2 mg, Sugar 5.8 g

COLORFUL GAZPACHO SALAD



Colorful Gazpacho Salad image

The combination of flavors from the tomatoes, jicama and cilantro make this salad great for picnics, potlucks, cookouts and salad buffets. It is delicious.-Brenda Hoffman, Stanton, Michigan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 16

5 medium tomatoes, seeded and chopped
1 cup chopped peeled cucumber
3/4 cup chopped red onion
1 small sweet red pepper, chopped
1/2 cup fresh or frozen corn
1 tablespoon lime juice
1 tablespoon red wine vinegar
2 teaspoons water
2 garlic cloves, minced
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
8 cups torn romaine
1 cup diced peeled jicama
1/2 cup minced fresh cilantro

Steps:

  • In a large bowl, combine the tomatoes, cucumber, onion, red pepper and corn. In a small bowl, whisk the lime juice, vinegar, water, garlic, oil, salt, pepper and pepper flakes. Drizzle over tomato mixture; toss to coat. Refrigerate until chilled., Just before serving, combine the romaine, jicama and cilantro. Place 1 cup on each of eight salad plates; top each with 1/3 cup tomato mixture.

Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

GAZPACHO SALAD



Gazpacho Salad image

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

2 medium tomatoes, diced
1 1/2 medium green bell peppers, diced
1 medium cucumber, coarsely chopped
1/2 cup red onion, chopped
2 -3 garlic cloves, pressed
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper

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.

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2020-06-29 Cook 30 seconds and plunge into ice water. Peel skins and discard. Cut tomatoes in half and remove the seeds. Dice cucumbers, tomatoes, bell pepper, and red onions. Optional: set aside ½ cup of the chopped vegetables to add as garnish to the soup. Place tomatoes in a blender with the vegetable juice.
From spendwithpennies.com


FLAVOURFUL, FULL AND HEALTHY GAZPACHO AND EGG SALAD RECIPE - CTV
Put together the dressing. In small bowl combine lemon juice, dijon mustard and garlic. Slowly whisk in olive oil until smooth and combined. Season to taste with salt and pepper. To serve, toss together chopped romaine, baby kale, tomatoes, shallots, fennel, chilies, olives, and cucumber with a small amount of dressing and mix well. Place into ...
From more.ctv.ca


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