Part soup, part salad — it’s hard to know what to call this dish. The flavor is 100% gazpacho, yet it’s much chunkier than the traditional soup. You’ll still need a bowl and spoon to eat though; the dressing is so fresh and plentiful, you’ll want to drink it! The salad needs to be made at least an hour and a half ahead of time to allow the flavors to marry, so plan accordingly.

summer gazpacho salad, courtesy Once Upon a Chef
Summer gazpacho salad. Image courtesy Once Upon a Chef

Summer Gazpacho Salad

Servings: 6 to 8
Total Time: 30 Minutes, plus at least 1-1/2 hours to chill

Ingredients

  • 1 cup diced red onion
  • 3 pounds tomatoes 
  • 1 English (or hothouse) cucumber, seeded and diced (no need to peel)
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 teaspoon hot sauce (like Tabasco)
  • 3 tablespoons balsamic vinegar, best quality 
  • ¼ cup extra-virgin olive oil, best quality 
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh cilantro (OK to substitute flat-leaf parsley)

Instructions

  1. Place the diced onions in a small bowl and cover with cold water. Let soak for 10 minutes, then drain.
  2. Using a serrated knife, cut the tomatoes in half through their “equator.” Holding each tomato half over a large mixing bowl, use a finger to scoop out the seeds and juices (those will make up part of the dressing). You can also gently squeeze the tomato half to push out the seeds. Remove the cores and dice the tomatoes, then add to the bowl with the tomato juices/seeds along with the drained onions and remaining salad ingredients. Toss well. 
  3. Chill the salad in the refrigerator for at least 1½ hours and up to 4 hours to allow the flavors to marry. During this time, the vegetables will exude more juice so you may need to taste and adjust the seasoning with salt, pepper, balsamic vinegar and more hot sauce before serving Spoon the vegetables and dressing into bowls and serve cold with soup spoons. 

Note: It may seem odd to juice and seed the tomatoes when they end up as part of the salad anyway. The reason behind that is to preserve both. Otherwise, they tend to spill off the cutting board and make a mess (especially if you have very juicy tomatoes).

Top image courtesy Once Upon a Chef.


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