Best Green Gazpacho Salad Recipes

Peeky-Toe Crab and Green Tomato Salad with Chilled Gazpacho Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

12 ounces lump crab meat
1 tablespoon chives, sliced
1 tablespoon tomatoes, peeled, seeded and small dice
1/4 cup mayonnaise
1 tablespoon lemon juice
2 tablespoons basic vinaigrette (see recipe)
Fine sea salt and freshly ground white pepper to taste
3 to 4 green tomatoes, peeled, seeded and minced
1/2 teaspoon minced lemon zest
2 tablespoons lemon oil
Fine sea salt and freshly ground white pepper to taste
4 to 5 ripe red tomatoes, blended and strained
2 tablespoons olive oil
3 tablespoons Banyuls vinegar or to taste
Fine sea salt and freshly ground pepper to taste

Steps:

To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper.
To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place "dots" of the green tomato relish in the gazpacho sauce around the crab salad and top the cr

Green Gazpacho Salad image

Provided by Martha Stewart

Number Of Ingredients 16

1/2 cup slivered almonds
4 ounces of a baguette or other French bread, cut into 1/2-inch cubes (1 1/2 cups)
1 yellow tomato, seeded, cut in 1/2-inch dice
1 green bell pepper, seeded, cut into 1/2-inch dice
1 cucumber, peeled, seeded, and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
1 small red onion, cut into 1/2-inch dice
2 scallions, thinly sliced
1 cup (about 6 ounces) green seedless grapes, cut in half
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped tarragon
1/4 cup extra-virgin olive oil
2 tablespoons sherry or white-wine vinegar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 head Boston or butter lettuce, torn into bite-size pieces

Steps:

Preheat oven to 350 degrees. Place nuts on a rimmed baking sheet and bread cubes on a baking sheet; toast until nuts are aromatic and bread is dried and barely golden, about 7 minutes; set aside.
In a large bowl, combine tomato, pepper, cucumber, celery, red onion, scallions, grapes, parsley, tarragon, half the almonds, and the bread cubes. Drizzle with olive oil and vinegar. Add the salt and pepper. Toss well to combine. Let sit for 30 minutes for flavors to blend. Serve over lettuce garnished with remaining almonds.