Garden Gazpacho Salad Recipes

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

Ingredients

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.

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

Ingredients

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.

GARDEN GAZPACHO

Garden Gazpacho image

My husband requested a gazpacho and it was great to use what I had just picked from my friends' garden. We just love living at the lake during the summer and our friends came over to enjoy this with us. The longer you let it sit in the refrigerator, the better.

Provided by Cindy Anschutz Barbieri

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 2h30m

Yield 4

Number Of Ingredients 14

Ingredients

1 large English cucumber - halved, seeded, and chopped
2 red bell peppers, seeded and chopped
½ cup chopped red onion
2 stalks celery, chopped
5 plum tomatoes, quartered and seeded
2 cloves garlic, or more to taste
3 cups low-sodium tomato juice
¼ cup white wine vinegar
¼ cup extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon red pepper flakes, or more to taste

Steps:

Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.
Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.
Chill until flavors combine and deepen, about 2 hours.

Nutrition Facts : Calories 215.8 calories, Carbohydrate 18.6 g, Fat 14.6 g, Fiber 4 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 571.5 mg, Sugar 12 g

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

Ingredients

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.

GARDEN GAZPACHO PASTA SALAD

Garden Gazpacho Pasta Salad image

Looking for a Spanish-inspired salad? Then check out this pasta salad packed with fresh veggies and Cheddar cheese - a distinctive meal!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

1 1/2 cups uncooked radiatore pasta (4 1/2 ounces)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1/2 cup sliced ripe olives
1 1/2 cups salsa
2 tablespoons vegetable oil
1 medium zucchini, sliced (2 cups)
1 large tomato, chopped (1 cup)
1 can (11 ounces) whole kernel corn, drained

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
Toss pasta and remaining ingredients in large bowl. Serve immediately, or cover and refrigerate up to 24 hours. Toss before serving.

Nutrition Facts : Calories 235, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 460 mg

GARDEN GAZPACHO SALAD

Garden Gazpacho Salad image

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

Ingredients

1 medium tomatoes, seeded and chopped
1/2 medium cucumber, chopped (seeded if you like)
1/2 medium green bell pepper, chopped
1 stalk celery, minced
1/4 cup bermuda onion, minced
2 tablespoons fresh parsley, chopped
1 jalapeno pepper, minced (optional)
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon oregano
1/2 teaspoon garlic powder
salt and pepper

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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