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Gazpacho salad

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Rate this recipe 4.1/5 (15 Votes)

Ingredients

  • 3 large tomatoes peeled and seeded
  • 1/2 red onion in chunks
  • 1/3 cup extra virgin olive oil
  • 2 garlic cloves chopped
  • 6 tablespoons red wine vinegar
  • 6 cups diced crustless country type bread
  • 3 cups finely diced tomatoes
  • 2 cups finely diced cucumbers
  • 1/2 cup minced onions
  • 1 cup diced red pepper
  • 1 cup diced green pepper
  • 1/2 cup parsley chopped

Details

Servings 8
Level of difficulty Average
Preparation time 15mins
Cost Average budget

Preparation

Step 1

Puree the 3 large tomatoes, red onion and garlic. Then stir in vinegar.

Step 2

Whisk in olive oil slowly and season to taste with salt and pepper.

Step 3

Top the bread with 1/2 of the above mixture and let set 30 minutes.

Step 4

Toss remaining ingredients together and serve.

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INGREDIENTS

  • Peanuts
  • Carrot
  • Mango
  • Rocket
  • 2 limes
  • Olive oil
  • Soy sauce
  • Red onion, minced
  • Salt
  • Pepper

 

METHOD

  1. Lightly sautée the peanuts until golden.
  2. Take the carrots and cut into thin slices.
  3. Peel the mango and slice into thin strips.
  4. Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
  5. In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
  6. Enjoy!

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Gazpacho salad Salmorejo