Spicy Gazpacho Salad Recipe

Spicy Gazpacho Salad Recipe photo by Taste of Home

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Cool, refreshing soup becomes delicious fork food with the addition of greens. Adding more or less hot sauce can vary the heat in this salad.—Donna Marie Ryan, Topsfield, Massachusetts

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Spicy Gazpacho Salad Recipe

Prep: 25 min. + chilling

Yield: 10 Servings

25 25

Ingredients

3 cups chopped and seeded tomatoes
1 medium cucumber, seeded and chopped
1 medium green pepper, chopped
4 green onions, chopped
1 celery rib, thinly sliced
1 tomatillo, husk removed, seeded and chopped
1/2 cup red wine vinaigrette
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1 bunch romaine, torn

Directions

In a large bowl, combine the first six ingredients. In a small bowl, whisk the vinaigrette, lemon juice, Worcestershire sauce, garlic, pepper, pepper sauce and salt. Pour over tomato mixture; toss to coat. Cover and refrigerate for 4 hours.
Just before serving, place romaine in a large serving bowl. Top with vegetable mixture and toss to combine. Yield: 10 servings.

Nutritional Facts 1 serving equals 67 calories, 4 g fat (trace saturated fat), 0 cholesterol, 333 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Spicy Gazpacho Salad in Country Woman August/September 2012, p35

Tomatillos

Also called a Mexican green tomato, the tomatillo is a green fruit that is covered with a thin papery brown husk that is removed before using. It resembles a small green tomato in size and shape, once the husk is removed, and is used in Mexican and Tex-Mex dishes including guacamole, salsa and sauce. Tomatillos are mild in flavor and offer a hint of lemon and apple which is enhanced by cooking.