Photo of Gazpacho Salad by WW

Gazpacho Salad

1
1
1
SmartPoints® value per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
6
Difficulty
Easy
Take away the broth and this cold soup becomes a fresh chopped salad. So welcome on a hot summer day.

Ingredients

Grape tomatoes

1 pound(s), or cherry tomatoes, halved (about 4 cups)

English cucumber(s)

1 medium, peeled, halved lengthwise, chopped (about 2 cups)

Uncooked celery

2 rib(s), medium, stalks, halved lengthwise, thinly sliced (about 1

Uncooked bell pepper(s)

1 cup(s), green, cored, seeded, chopped (about 1 1/4 cups)

Uncooked red onion(s)

1 small, chopped (about 1/2 cup)

Garlic clove(s)

1 clove(s), medium, minced

Olive oil

1 tbsp(s)

Worcestershire sauce

1 tbsp(s)

Red wine vinegar

1 tbsp(s)

Fresh lemon juice

2 tsp(s)

Table salt

1 tsp(s)

Black pepper

½ pinch, freshly ground

Hot pepper sauce

tsp(s), or to taste

Instructions

  1. Mix all ingredients in a large serving bowl. Toss well and serve. Yields about 1 1/3 cups per serving.

Notes

If you make this recipe in advance, wait to add the Worcestershire sauce, vinegar, lemon juice and salt until just before serving so that the vegetables won't weep too much.