Gazpacho Salad

Votes: 3

Time: 20 min.
Complexity: easily
Servings: 8

This salad features the traditional ingredients of the Spanish cold soup gazpacho: tomatoes, bell peppers, and cucumbers, dressed with a mixture of olive oil, tomato juice, and aromatic sherry vinegar. Choose tomatoes and peppers in contrasting colors for a vibrant appetizer. Add a little onion and herbs, and you've got a popular summer salad, bursting with a refreshing, multifaceted flavor with sweet and tart notes. Serve as a side dish or as an appetizer with a slice of toasted white bread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tomatoes, cut into wedges
2 yellow bell peppers, coarsely chopped
1 cucumber, sliced
1/3 cup tomato juice
1/4 cup extra-virgin olive oil
3 tbsp sherry vinegar
1 tbsp chopped fresh chives
1 shallot, thinly sliced
Flaked sea salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomatoes, sweet pepper, cucumbers, tomato juice, sherry vinegar, sea salt flakes

Cooking the dish according to the recipe:

In a large bowl, combine tomatoes, bell pepper, cucumber, tomato juice, olive oil, and sherry vinegar; season with coarse salt and black pepper.
Sprinkle the salad with chives, chopped shallots and flaky sea salt.

Categories:

recipe / Summer dishes / Main courses / Side dishes / Appetizers / Vegetable appetizers / Salads / Vegetable salads / Food Network - recipes / Spanish cuisine