Spicy Gazpacho Salad Recipe

5 1 1
Spicy Gazpacho Salad Recipe
Spicy Gazpacho Salad Recipe photo by Taste of Home
Publisher Photo

Spicy Gazpacho Salad Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Nutritional Facts

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

  • 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
  1. 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.
  2. Just before serving, place romaine in a large serving bowl. Top with vegetable mixture and toss to combine. Yield: 10 servings.
Originally published as Spicy Gazpacho Salad in Country Woman August/September 2012, p35

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dmr301 User ID: 1479736 213379
Reviewed Jan. 6, 2014

"Love this salad - so good!"

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