Name: Chunky Gazpacho Salad
Prep time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Continental
Ingredients: 5 roma tomatoes; 1 yellow bell pepper; 2 ribs celery; 1/2 English cucumber; 2 green onions, sliced, both green and white parts; 1/3 cup fresh parsley, finely chopped; 2 tbsp spicy vegetable juice; 2 tbsp red wine vinegar; 1/2 tsp Worcestershire sauce; 1/ tsp dijon mustard; 1 clove garlic, grated; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup olive oil

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This chunky gazpacho salad is bursting both with vibrant color and fresh, summery flavor. It’s a perfect dish for summer barbecues and picnics.

Gazpacho traditionally is a vegetable soup that’s served cold. I’ve taken that classic and turned it into a fresh, crunchy salad that takes almost no time to make!

My daughter, Kelly, was over yesterday and tried the salad, which she thought was delicious and tasted like summer. She said it would make great cabin food this summer and I have to agree.

As I said, it takes almost no time to make and it’s one of those dishes that gets better the longer it sits. I can make a big batch of this and we can munch on it all weekend while we’re enjoying some cabin time.

Since this chunky gazpacho salad only gets better the longer it sits and doesn’t have any mayo in the dressing, it’s a perfect side dish for any outdoor gathering.

Think, backyard barbecues, picnics in the park or just grilling out on the deck. You could even turn it into a light meal by adding some cooked chicken or shrimp.

Yield: 4-6

Chunky Gazpacho Salad

This chunky gazpacho salad is bursting both with vibrant color and fresh, summery flavor. It's a perfect dish for summer barbecues and picnics.

Prep Time 15 minutes

Additional Time 30 minutes

Total Time 45 minutes

Ingredients

5 roma tomatoes
1 yellow bell pepper
2 ribs celery
1/2 English cucumber
2 green onions, sliced, both green and white parts
1/3 cup fresh parsley, finely chopped
2 tbsp spicy vegetable juice
2 tbsp red wine vinegar
1/2 tsp Worcestershire sauce
1/ tsp dijon mustard
1 clove garlic, grated
1/2 tsp salt
1/2 tsp black pepper
1/4 cup olive oil

Instructions

Chop tomatoes, bell pepper, celery and cucumber into 1 inch chunks.

Combine in a bowl with green onions and parsley.

In a small bowl, whisk together vegetable juice, vinegar, Worcestershire sauce, dijon, garlic, salt and pepper.

Slowly whisk in olive oil, until well combined.

Refrigerate for 30 minutes to allow flavors to combine.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 106Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 248mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 1g