Ingredients with Measurements:
- 4 large tomatoes, chopped
- 1 small red onion, chopped
- 1 small cucumber, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, combine the chopped tomatoes, red onion, cucumber, red and green bell peppers, and garlic.
2. Pulse until the vegetables are finely chopped but still chunky.
3. Transfer the mixture to a large bowl.
4. In a separate bowl, whisk together the red wine vinegar, olive oil, salt, black pepper, cumin, paprika, and cayenne pepper.
5. Pour the dressing over the vegetable mixture and stir to combine.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Before serving, stir in the chopped parsley and cilantro.
8. Serve chilled.
Time:
Preparation time: 20 minutes
Chilling time: 30 minutes
Total time: 50 minutes
Temperature:
Refrigerate until chilled.
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 300mg
Carbohydrates: 10g
Fiber: 3g
Sugar: 6g
Protein: 2g
Substitutions for ingredients:
- Use cherry tomatoes instead of large tomatoes.
- Use white wine vinegar instead of red wine vinegar.
- Use any type of bell pepper you prefer.
- Use any type of fresh herbs you prefer.
Variations:
- Add diced avocado to the salad.
- Add cooked shrimp or chicken for a protein boost.
- Serve the salad over a bed of greens for a heartier meal.
Tips and tricks:
- For a smoother texture, blend the vegetables for longer in the blender or food processor.
- Adjust the seasoning to your taste.
- Make the salad ahead of time and store it in the refrigerator until ready to serve.
Storage instructions:
Store the Gazpacho Salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the Gazpacho Salad in a large bowl or on individual plates. Garnish with additional fresh herbs.
Garnishes:
- Fresh herbs such as parsley or cilantro
- Sliced avocado
- Croutons
Pairings:
- Grilled chicken or fish
- Crusty bread
- White wine such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Roasted potatoes
Troubleshooting advice:
- If the salad is too chunky, blend the vegetables for longer in the blender or food processor.
- Adjust the seasoning to your taste.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Store the salad in the refrigerator until ready to serve.
Food history:
Gazpacho is a traditional Spanish soup made with raw vegetables and served cold. This salad is a twist on the classic dish.
Flavor profiles:
This Gazpacho Salad is fresh, tangy, and slightly spicy.
Serving suggestions:
Serve the Gazpacho Salad as a light lunch or as a side dish with grilled meats or fish.
Related Categories
Cooking Method: N/A
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Region: Spanish
Taste: Refreshing, Tangy, Savory, Herbal, Spicy