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Gazpacho Salad

Gazpacho Salad

Gazpacho Salad

This colorful and spicy salad features the same combination of tastes and textures found in the famous cold Mexican soup. Try it with tortilla chips.


Makes 6 servings


1-1/2 cups peeled and coarsely chopped tomatoes*
1 cup peeled, seeded and diced cucumber
3/4 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup fresh or frozen corn kernels, cooked and drained
1 tablespoon lime juice
1 tablespoon red wine vinegar
2 teaspoons water
1 teaspoon extra-virgin olive oil
1 teaspoon minced fresh garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch ground red pepper
1 medium head romaine lettuce, torn into bite-size pieces
1 cup peeled and diced jicama
1/2 cup fresh cilantro sprigs

*To peel tomatoes easily, blanch in boiling water 30 seconds; immediately transfer to bowl of cold water, then peel.


  1. Combine tomatoes, cucumber, onion, bell pepper and corn in large bowl. Combine lime juice, vinegar, water, oil, garlic, salt, black pepper and ground red pepper in small bowl; whisk until well blended. Pour over tomato mixture; toss well. Cover and refrigerate several hours to allow flavors to blend.
  2. Toss together lettuce, jicama and cilantro in another large bowl. Divide lettuce mixture evenly among 6 plates. Place 2/3 cup chilled tomato mixture on top of lettuce, spreading to edges.

Nutritional Information

Fiber 3 g
Carbohydrate 14 g
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 14 %
Calories 71
Protein 3 g
Sodium 105 mg

Dietary Exchange

Vegetable 3

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