Gazpacho Slaw 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 SLAW



Gazpacho Slaw image

All the wonderful flavors of the famous soup served as a slaw. I like to serve it over a bed of baby greens, but you can also just serve it as a side salad.

Provided by florida gail

Categories     Salad     Vegetable Salad Recipes

Time 2h20m

Yield 6

Number Of Ingredients 13

5 cups shredded green cabbage
½ cup chopped cucumber
1 cup chopped tomato
½ cup chopped yellow bell pepper
½ cup chopped green onions
½ cup chopped celery
¼ cup tomato-vegetable juice cocktail
¼ cup red wine vinegar
1 teaspoon white sugar
1 tablespoon olive oil
1 tablespoon salsa
½ lemon, juiced
salt and pepper to taste

Steps:

  • In a bowl, mix the cabbage, cucumber, tomato, yellow bell pepper, green onions, and celery.
  • In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil, salsa, and lemon juice. Season with salt and pepper.
  • Pour the dressing over the vegetables, and toss to coat. Cover, and refrigerate 2 hours before serving.

Nutrition Facts : Calories 63.4 calories, Carbohydrate 10.6 g, Fat 2.5 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 67.3 mg, Sugar 5.1 g

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



Gazpacho image

For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Steps:

  • Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
  • After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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

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