Photo of Gazpacho salad by WW

Gazpacho salad

SmartPoints® value per serving
Total Time
15 min
15 min
0 min
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.


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 1/4 cups)

Uncooked bell pepper(s)

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

Uncooked red onion(s)

1 small, chopped (about 1/2 cup)

Garlic clove(s)

1 medium 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

tsp, or to taste


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