Gazpacho Salad
Browse the recipe Gazpacho Salad
Gazpacho Salad
YIELD Makes 6 servings
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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.
INGREDIENTS
| 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 |
PREPARATION:
- 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.
- 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.
This recipe appears in:
Mexican
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 |