GAZPACHO SALAD
Provided by Food Network Kitchen
Time 20m
Yield 8 servings
Number Of Ingredients 9
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 SALAD
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
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
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
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.
GREEK GAZPACHO
Provided by Ina Garten
Categories appetizer
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.
- Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl. Add the tomato juice, salt, and pepper and stir well. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours. Fold in the feta and serve cold.
GAZPACHO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 3 to 5 servings
Number Of Ingredients 13
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
The most popular version of Gazpacho is chilled, fresh tomato soup. But in Spain, many times the base is served hot, with meatballs or chicken or even grapes! Regardless of the temperature, all Spanish gaspachos do contain vegetables and garlic. Posted for ZWT.
Provided by breezermom
Categories Onions
Time 15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Plunge tomatoes into boiling water for 30 seconds to loosen the skins. Remove and immerse in cold water. Remove the loosened skins. Coarsely chop the tomatoes. (You should have 1 1/2 cups of tomato).
- In a mixing bowl combine chopped tomatoes, cucumber, green pepper, onion, olives, and garlic. Stir in cold water, vinegar, oil, sugar, salt, cumin, and pepper. Cover and chill thoroughly. Garnish each serving with croutons or grated egg.
GAZPACHO
This is my gram's recipe for the traditional Spanish "salad soup". Good homegrown tomatoes are a must for this recipe. She also blends it quite fine--not totally puréed, but no large chunks either.
Provided by helowy
Categories Vegetable
Time 30m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Core and quarter tomatoes.
- Peel cucumbers and cut in chunks.
- Seed peppers and cut in chunks.
- Combine tomatoes, cucumbers, peppers, and scallions in batches in a blender or food processor. Blend, not until pureed, but until there are no large chunks.
- Add tomato juice, vinegar, pepper, and Tabasco sauce.
- Chill well.
GAZPACHO SALAD
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
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.
GARDEN GAZPACHO SALAD
I'm ready for warm weather! This is a tasty, crunchy salad, not too fussy, with ingredients most people generally have on-hand. I also like it because it's not too "oily". It's absolutely wonderful and refreshing with veggies straight from the garden! Prep time includes letting salad flavors "blend" in the fridge.
Provided by EdsGirlAngie
Categories Peppers
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all vegetables.
- Whisk together dressing ingredients and pour on vegetables.
- Toss to coat thoroughly, and chill at least an hour (more if you have time) for flavors to blend.
Nutrition Facts : Calories 54.3, Fat 3.6, SaturatedFat 0.5, Sodium 26.3, Carbohydrate 5.7, Fiber 1.3, Sugar 2.7, Protein 1
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