Gazpacho salad
1
Points®
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. Chock full of fresh vegetables including grape tomatoes, cucumber, celery, bell peppers, and red onions, it's a great way to get in your daily servings of vegetables. A mixture of olive oil, Worcestershire sauce, red-wine vinegar and lemon juice brings all the flavors together. 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.
Ingredients
Grape tomatoes
1 pound(s), or cherry tomatoes, halved (about 4 cups)
English cucumber
1 medium, peeled, halved lengthwise, chopped (about 2 cups)
Celery
2 rib(s), medium, stalks, halved lengthwise, thinly sliced (about 1 1/4 cups)
Bell pepper
1 item(s), small, green, cored, seeded, chopped (about 1 1/4 cups)
Red onion
1 small, chopped (about 1/2 cup)
Garlic
1 clove(s), minced
Olive oil
1 Tbsp
Worcestershire sauce
1 Tbsp
Red wine vinegar
1 Tbsp
Fresh lemon juice
2 tsp
Table salt
1 tsp
Black pepper
½ tsp, freshly ground
Hot pepper sauce
⅛ tsp, 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.
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