Best Colorful Gazpacho Salad Recipes

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.

GAZPACHO

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 SALAD

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.

MACHO GAZPACHO VEGETABLE CHUNK SALAD

Steps:

• Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

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.