Zesty Gazpacho Salad Recipe
Zesty Gazpacho Salad Recipe photo by Taste of Home

Zesty Gazpacho Salad Recipe

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This refreshing salad is excellent for a summer cookout. Since you mix it ahead, the flavors have time to blend and there's no last minute fussing. My friends ask me to bing it every time we get together for a meal. —Teresa Fischer, Munster, Indiana
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8-10 servings


  • 2 medium zucchini
  • 2 medium tomatoes, chopped
  • 1 small ripe avocado, chopped
  • 1 cup fresh or frozen corn, thawed
  • 1/2 cup thinly sliced green onions
  • 1/2 cup picante sauce
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon ground cumin

Nutritional Facts

1 cup equals 75 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 198 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 fat.


  1. In a large bowl, combine the first five ingredients. In a small bowl, combine remaining ingredients. Pour over zucchini mixture; toss to coat. Cover and refrigerate for at least 4 hours. Yield: 8-10 servings.
Originally published as Zesty Gazpacho Salad in Taste of Home August/September 1997, p25

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Reviewed Aug. 7, 2012

"My daughter says it reminds her of Qudoba's burritos. Next time I make it we'll warm it up a bit and place it in a tortilla with chicken strips, cheese and black beans."

Reviewed Jan. 3, 2012

"Love love love it! I made this to put on top of salad greens instead of using salad dressing. I can't stop eating it by itself. It is so good."

Reviewed Jul. 18, 2011

"Wow, what a FABULOUS salad! I made this for a work bbq and it was a huge hit. This will be a go-to recipe for me in the summers! Thanks for sharing!"

Reviewed Oct. 19, 2010

"This salad is wonderful! I love that it is low carb and low cal. I will be making it again and again. Way to go!"

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