Zesty Gazpacho Salad Recipes

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.

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.

GAZPACHO PASTA SALAD

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.

GAZPACHO SALAD WITH CROUTONS

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.

GAZPACHO PASTA SALAD

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.

ZESTY SALAD

Steps:

• Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
• Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
• Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

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.

ZESTY GAZPACHO SALAD

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.

ZESTY SALAD WITH TORTILLA STRIPS

Steps:

• Using a blender or food processor, pulse jalapeño with zest, vinegar, pepper, sugar and 1 1/2 teaspoons salt until JUST chopped. Blend in the olive oil.
• In a medium saucepan, heat 1" of oil to 350°. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat oven to 400°. Spread tortilla strips on sheet and spray with oil. Sprinkle salt and bake for 8 minutes, until golden and crisp.
• In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.

ZESTY GAZPACHO SALAD

Steps:

• In large bowl, combine the first 5 ingredients.
• In small bowl, mix remaining ingredients; mix well.
• Pour over vegetables; toss to coat.
• Cover and refrigerate.

ZESTY GREEN GAZPACHO

Steps:

• Finely chop about half of one cucumber and half of the bell pepper and set aside. Coarsely chop the rest and place in a food processor along with the lettuce, scallions, and cilantro. Process until pureed, with a little texture remaining. Transfer to a large serving container.
• Stir in the reserved cucumber and bell pepper, followed by the salsa verde, chili pepper, lime juice, cumin, sour cream, and 1 cup rice milk. Stir well to combine. Add more rice milk as needed to give the soup a slightly thick consistency.
• Season with salt and pepper. Serve at once, or cover and refrigerate for an hour or so, until thoroughly chilled.
• Per serving:
• Calories: 100
• Total fat: 2g
• Protein: 5g
• Fiber: 3g
• Carbohydrate: 17g
• Cholesterol: 0mg
• Sodium: 200mg