Best 11 Zesty Gazpacho Salad Recipes

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Escape the summer heat with a refreshing and flavorful Zesty Gazpacho Salad! This vibrant dish is a delightful blend of ripe tomatoes, crisp cucumbers, aromatic bell peppers, and refreshing herbs, all tossed in a tangy vinaigrette dressing. With its symphony of flavors and textures, this salad is guaranteed to awaken your senses and leave you feeling invigorated. Let's dive into the delightful world of Zesty Gazpacho Salad and explore the culinary secrets that make it an unforgettable summer favorite!

Check out the recipes below so you can choose the best recipe for yourself!

GAZPACHO SALAD



Gazpacho Salad image

Here's a beautiful and tasty way to use garden vegetables. This fresh, colorful salad is great to make ahead and take to a potluck later, after the flavors have had a chance to blend. It's sure to be a success! -Florence Jacoby, Granite Falls, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 16

4 tomatoes, diced and seeded
2 cucumbers, peeled and diced
2 green peppers, seeded and diced
1 medium onion, diced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
1/2 teaspoon pepper
DRESSING:
1/2 cup olive oil
1/4 cup white vinegar
Juice of 1 lemon (about 1/4 cup)
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
2 teaspoons chopped green onions
1/2 teaspoon salt
1/4 teaspoon ground cumin

Steps:

  • In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.

GAZPACHO SALAD



Gazpacho Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 3 to 5 servings

Number Of Ingredients 13

3 medium ripe tomatoes, seeds removed
1 red onion
1 yellow bell pepper, seeds removed
1 red bell pepper, seeds removed
1 cucumber
2 (6-ounce) packages baby spinach
Red Wine Vinaigrette, recipe follows
1/2 cup red wine vinegar
1 tablespoon Creole mustard
1 tablespoon honey
3/4 cup olive oil
Pinch red chili flakes
Kosher salt and freshly ground black pepper

Steps:

  • Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.
  • Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.
  • In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.

GAZPACHO PASTA SALAD



Gazpacho Pasta Salad image

Lime-tomato dressing with a jalapeno kick makes for a great summer salad. Add 1 cup of cooked chicken or shrimp to make a main dish.

Provided by JEFFANDREW

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

½ pound rotelle pasta
4 green onions, chopped
1 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
2 tomatoes, chopped
1 cucumber
¼ cup olive oil
¼ teaspoon salt
1 clove garlic, crushed
¼ cup fresh lime juice
¼ teaspoon ground black pepper
6 fluid ounces tomato juice

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 34.4 g, Fat 10.1 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 107.5 mg, Sugar 4.5 g

GAZPACHO SALAD WITH CROUTONS



Gazpacho Salad with Croutons image

Roasted Marcona almonds and briny green olives are the perfect cocktail-hour accompaniments to this salad. Serve it with a bright Spanish white or rose, like Verdejo or Rioja rosado.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 10

1/4 small sweet onion, such as Vidalia, or red onion, diced (1/4 cup)
1 small clove garlic, peeled
1 teaspoon Dijon mustard
1 tablespoon sherry vinegar
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound small tomatoes, such as Campari, sliced crosswise
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 mini cucumber, cut into 1/2-inch half-moons
2 slices country-style bread (2 ounces), crusts removed

Steps:

  • Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry.
  • Using a Microplane, finely grate garlic into a small bowl. Whisk in Dijon and vinegar. Slowly drizzle in oil in a steady stream, whisking until emulsified. Season with salt and pepper.
  • Arrange tomatoes, pepper, cucumber, and onion on a platter. Toast bread, then cut into 1/2-inch cubes and sprinkle over salad. Season with salt and pepper and drizzle with vinaigrette; serve.

GAZPACHO PASTA SALAD



Gazpacho Pasta Salad image

Tangy lime brightens the flavor of this colorful medley of fresh veggies.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 14

Number Of Ingredients 15

1 package (16 oz) bow-tie (farfalle) pasta
2 large tomatoes, seeded, coarsely chopped (2 cups)
1 large cucumber, coarsely chopped (1 1/2 cups)
1 small red bell pepper, coarsely chopped (1/2 cup)
1 small yellow bell pepper, coarsely chopped (1/2 cup)
8 medium green onions, sliced (1/2 cup)
1 green Anaheim chile, seeded, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
1/2 cup finely chopped fresh cilantro
1/2 cup tomato juice
1/4 cup olive or vegetable oil
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • In large bowl, mix pasta and all remaining salad ingredients.
  • In small bowl, mix all vinaigrette ingredients until well blended. Pour over salad; toss to mix.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

ZESTY SALAD



Zesty Salad image

A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.

Provided by farah

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 10

1 small potato, cut into cubes
½ cup finely chopped cabbage
¼ cup fresh pomegranate seeds
½ carrot, cut into matchsticks
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon brown sugar
¼ teaspoon red pepper flakes

Steps:

  • Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
  • Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
  • Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

Nutrition Facts : Calories 120.5 calories, Carbohydrate 23.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 604.1 mg, Sugar 6.5 g

LAYERED GAZPACHO SALAD



Layered Gazpacho Salad image

Betty Crocker's Diabetes Cookbook shares a recipe! Salad greens transform a refreshing soup into fork food. What a great idea!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 9

Number Of Ingredients 13

1/2 cup olive or canola oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 bag Mediterranean lettuce blend
2 medium tomatoes, diced (2 cups)
2 medium cucumbers, diced (2 cups)
1 medium green bell pepper, chopped (1 cup)
1/2 cup finely chopped red onion
2 hard-cooked eggs, chopped
1 cup seasoned croutons

Steps:

  • In tightly covered container, shake all vinaigrette ingredients until well blended.
  • In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion. Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.

Nutrition Facts : Calories 165, Carbohydrate 9 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg

ZESTY GAZPACHO SALAD



Zesty Gazpacho Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ZESTY SALAD WITH TORTILLA STRIPS



Zesty Salad With Tortilla Strips image

This simple salad pairs wonderfully with any meal, but especially well with seafood. I call the salad, Ensalada Chilpancingo; Chilpancingo is the capital of Pacific Coastal Guerrero in Mexico.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 9m

Yield 6 serving(s)

Number Of Ingredients 11

1 jalapeno, seeded and coarsely chopped
3 limes, zest of, finely grated
1/4 cup sherry wine vinegar
1/2 teaspoon fresh ground pepper
1/2 teaspoon sugar
salt
1/2 cup extra virgin olive oil
vegetable oil, for frying (optional)
4 (5 inch) corn tortillas, sliced into 1/4-inch thick strips (Can sub broken chips for ease)
8 cups mixed greens
3 ounces queso fresco, crumbled or 3 ounces ricotta cheese, mexican cheese, crumbled

Steps:

  • Using a blender or food processor, pulse jalapeño with zest, vinegar, pepper, sugar and 1 1/2 teaspoons salt until JUST chopped. Blend in the olive oil.
  • In a medium saucepan, heat 1" of oil to 350°. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat oven to 400°. Spread tortilla strips on sheet and spray with oil. Sprinkle salt and bake for 8 minutes, until golden and crisp.
  • In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.

Nutrition Facts : Calories 190.7, Fat 18.4, SaturatedFat 2.5, Sodium 6.5, Carbohydrate 6.5, Fiber 0.9, Sugar 0.6, Protein 0.8

ZESTY GAZPACHO SALAD



Zesty Gazpacho Salad image

Make and share this Zesty Gazpacho Salad recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

2 medium zucchini, chopped
2 medium tomatoes, chopped
1 avocado, chopped
1 cup frozen corn kernels
1/2 cup thinley sliced green onion
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 cumin

Steps:

  • In large bowl, combine the first 5 ingredients.
  • In small bowl, mix remaining ingredients; mix well.
  • Pour over vegetables; toss to coat.
  • Cover and refrigerate.

Nutrition Facts : Calories 127.7, Fat 7.7, SaturatedFat 1.1, Sodium 143.8, Carbohydrate 15.3, Fiber 4.7, Sugar 3.4, Protein 3.2

ZESTY GREEN GAZPACHO



Zesty Green Gazpacho image

A splendid no-cook soup that will awaken taste buds dulled by summer heat. This soup can be eaten as soon as it is made, but definitely benefits from having time to stand for several hours so that the lively flavors can mingle. This soup is a great first course for a Mexican or Southwestern-style meal.

Yield 6 servings

Number Of Ingredients 12

2 large cucumbers, peeled, quartered lengthwise, and seeded
1 large green bell pepper
6 romaine or large curly green leaf lettuce leaves, coarsely chopped
2 scallions, white and green parts, coarsely chopped
1/3 cup fresh cilantro leaves
1/2 cup store-bought salsa verde (tomatillo sauce)
1 mild or hot fresh green chili pepper, seeded and minced
Juice of 1 lime
1 teaspoon ground cumin
1 recipe Vegan Sour Cream (page 7)
1 to 2 cups rice milk, as needed
Salt and freshly ground pepper to taste

Steps:

  • Finely chop about half of one cucumber and half of the bell pepper and set aside. Coarsely chop the rest and place in a food processor along with the lettuce, scallions, and cilantro. Process until pureed, with a little texture remaining. Transfer to a large serving container.
  • Stir in the reserved cucumber and bell pepper, followed by the salsa verde, chili pepper, lime juice, cumin, sour cream, and 1 cup rice milk. Stir well to combine. Add more rice milk as needed to give the soup a slightly thick consistency.
  • Season with salt and pepper. Serve at once, or cover and refrigerate for an hour or so, until thoroughly chilled.
  • Per serving:
  • Calories: 100
  • Total fat: 2g
  • Protein: 5g
  • Fiber: 3g
  • Carbohydrate: 17g
  • Cholesterol: 0mg
  • Sodium: 200mg

Tips:

  • Use fresh, ripe ingredients. This will ensure that your gazpacho salad is bursting with flavor.
  • Chill your ingredients before assembling the salad. This will help to keep the salad cold and refreshing.
  • Don't over-process the ingredients. You want the vegetables to retain some of their texture.
  • Adjust the amount of vinegar and olive oil to your taste. The salad should be tart and tangy, but not overpowering.
  • Serve the salad immediately or chill it for later. Gazpacho salad is best enjoyed within a few hours of making it.

Conclusion:

Gazpacho salad is a delicious and refreshing dish that is perfect for summer. It is made with fresh, ripe vegetables and a tangy vinaigrette. Gazpacho salad is a great way to get your daily dose of fruits and vegetables. It is also a good source of vitamins, minerals, and antioxidants.

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