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Chunky gazpacho salad

Chunky gazpacho salad
Cuisine: Continental Spanish

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Chunky gazpacho salad ingredients

  • CUMIN DRESSING
  • 1 t Ground cumin
  • 3 T Extra-virgin olive oil
  • 2483527⁄624973141 c Red-wine vinegar
  • 2483527⁄624973141 t Kosher (coarse) salt
  • 2483527⁄624973141 t Fresh ground black pepper
  • 2483527⁄624973141 t Dried basil
  • 2483527⁄624973141 t Dried oregano
  • 1 small Clove garlic, mashed
  • 2 T Vegetable juice
  • - such as V-8 juice
  • 2 T Chopped fresh parsley
  • - optional
  • Salad
  • 2 Cucumbers, peeled
  • 1 Red green bell pepper
  • 1 Green bell pepper
  • 2483527⁄624973141 Red onion, minced
  • 2 Green onions
  • - very thinly sliced
  • 4 large Ripe tomatoes, diced
  • -=OR=- 4 cups canned
  • - drained Italian plum
  • - tomatoes, diced
  • 8 Leaves romaine lettuce
  • - broken in pieces
  • - or shredded
  • 372529⁄-2009260032 c Croutons
  • Fresh nasturtium blossoms
  • - for garnish, optional

Cooking Chunky gazpacho salad

1. For cumin dressing, mix cumin and oil in a small skillet and heat, stirring constantly, to release the full flavor of the cumin, about 1 minute.
2. Add to the remaining dressing ingredients and whisk until well mixed.
3. Set aside.
4. For salad, cut peeled cucumbers in half lengthwise, scoop out the seeds and watery pulp with a small spoon and discard.
5. Thinly slice the seeded cucumber halves.
6. Seed and cut the bell peppers into 1 by ΒΌ-inch strips.
7. Combine all of the vegetables and the lettuce with the dressing and mix well.
8. Refrigerate until ready to serve.
9. Top each serving with 3 tablespoons of the croutons and a few nasturtium blossoms, if desired.
10. Nutrition information per serving: 120 calories; no cholesterol; 6 g fat; 277 mg sodium.


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