Gazpacho Salad Pizza Recipes

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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 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.

PUERTO RICAN GAZPACHO SALAD



Puerto Rican Gazpacho Salad image

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

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

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

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 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

GAZPACHO SALAD WITH SHRIMP



Gazpacho Salad with Shrimp image

I serve this gazpacho salad as a main dish, either cold or at room temperature. It's especially great on a warm summer day.

Provided by Amy Brolsma

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 15

1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces
1 pound large peeled and deveined cooked shrimp
2 cups cubed and seeded English cucumber
2 cups chopped tomatoes
½ cup diced green bell pepper
¼ cup finely chopped red onion
¼ cup thinly sliced fresh basil
¼ cup tomato juice
3 tablespoons red wine vinegar
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons white sugar
⅛ teaspoon hot pepper sauce
1 pinch salt and ground black pepper to taste
8 cups mixed salad greens

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
  • Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
  • Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 221.3 mg, Fat 5.3 g, Fiber 6.5 g, Protein 29.5 g, SaturatedFat 0.9 g, Sodium 374.1 mg, Sugar 9 g

GAZPACHO SALAD PIZZA



Gazpacho Salad Pizza image

Yummmmm. This is a wonderful appy or salad when asked to bring a dish (bring veggies on the side). Great for a BBQ or a hot summer night dinner. I make this often in the summer when veggies are garden fresh. This is from my Mastercook collection. Florida Tomato Committee.

Provided by Cookiegirlandi

Categories     < 30 Mins

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 7

1 1/2 lbs fresh garden tomatoes
1 cup chopped peeled cucumber (1 medium)
1 cup chopped green pepper (1 large)
1/2 cup finely chopped onion
1/2 cup bottled Italian dressing
1 (10 ounce) package prepared pizza crust
1 cup shredded monterey jack pepper cheese (4 ounces)

Steps:

  • Preheat oven to 400ºF.
  • Use tomatoes held at room temperature until fully ripe.
  • Coarsely chop tomatoes (makes about 4-1/2 cups).
  • In a large bowl, toss tomatoes, cucumber, green pepper, onion and Italian dressing until well combined.
  • Place pizza crust on a baking sheet.
  • Sprinkle with Monterey Jack cheese.
  • Bake until cheese melts, about 10 minutes.
  • Remove from oven and top with tomato mixture.
  • Serve immediately.

Nutrition Facts : Calories 241.2, Fat 17.3, SaturatedFat 6.8, Cholesterol 25.1, Sodium 648, Carbohydrate 14.6, Fiber 3.1, Sugar 9.2, Protein 9.2

GAZPACHO PASTA SALAD



Gazpacho Pasta Salad image

Provided by Food Network

Time 23m

Yield 6 servings

Number Of Ingredients 11

8 ounces medium-size shaped pasta, such as pipette or cavatappi
3 tablespoons olive oil
2 tablespoons red-wine vinegar
3 medium-size cloves garlic, finely chopped
1/2 teaspoon paprika
1/2 teaspoon salt
1 can (14.5 ounces) diced tomatoes with jalapeno chiles
1 large sweet green pepper, cored, seeded and cut into 1/2-inch pieces (about 1 cup)
2 medium-size ribs celery, cut into 1/2-inch pieces (about 1 cup)
1/2 seedless cucumber, peeled, quartered lengthwise and sliced crosswise into 1/2-inch-thick pieces (about 1 1/4 cups)
Chopped fresh parsley leaves, optional

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.

ZESTY GAZPACHO SALAD



Zesty Gazpacho Salad image

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

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

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

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.

GRILLED GAZPACHO SALAD WITH SHRIMP



Grilled Gazpacho Salad with Shrimp image

Provided by Elizabeth Karmel

Categories     Salad     Citrus     Garlic     Herb     Onion     Pepper     Tomato     High Fiber     Dinner     Shrimp     Summer     Grill/Barbecue     Healthy     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 15

2 medium heads of garlic, separated into cloves, peeled (about 24 cloves)
3/4 cup olive oil, divided
1 1/2 pounds uncooked large shrimp, deveined but with shells intact*
8 firm plum tomatoes, halved lengthwise
2 bunches green onions; root ends trimmed, onions left whole
1 1-pound sweet onion (such as Vidalia or Maui), cut into 1/2-inch-thick slices
1 red bell pepper, quartered, cored
1 yellow bell pepper, quartered, cored
1 1/2 large English hothouse cucumbers, peeled, halved lengthwise
2 6x3x1-inch slices country-style bread
2 cups grape tomatoes, halved (about 1 pint)
1/4 cup red wine vinegar
1 teaspoon hot pepper sauce
1/2 cup thinly sliced fresh basil
Lime wedges

Steps:

  • Prepare barbecue (medium-high heat). Set aside 2 garlic cloves for bread slices. Place remaining garlic on double layer of heavy-duty foil; drizzle 3 tablespoons olive oil over. Fold up and seal packet. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic.
  • Toss shrimp (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Combine plum tomatoes, green onions, sweet onion, both bell peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper. Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and bell peppers. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.
  • Peel shrimp; transfer to large bowl. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to shrimp along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes. Whisk vinegar, hot pepper sauce, and remaining 4 tablespoons oil in small bowl; pour over salad and toss to coat.
  • Do ahead: Can be made 1 1/2 hours ahead. Let stand at room temperature.
  • Stir thinly sliced basil into salad. Season salad to taste with salt and pepper. Serve with lime wedges.

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