Gazpacho Salad Recipe

Instead of blending the vegetables to make the traditional soup, stop at the chopping phase and serve as a salad.

Step 1

Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish.

Step 2

Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended.

Step 3

Pour dressing over the vegetables; toss gently

Step 4

Chill at least 2 hours.

Step 5

Arrange lettuce leaves on serving platter. Spoon salad over leaves and serve.

One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg

Exchange: 1 Vegetable 1/2 Fat

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

Things You'll Need

  • 1md Tomato, chopped
  • 1/2md Cucumber, chopped
  • 1/2md Green Pepper, seeded and chopped
  • 1 Celery Stalk, finely chopped
  • 1/4c Onion, chopped
  • 1tb Parsley, freshly chopped
  • 3tb Red Wine Vinegar
  • 2tb Lemon Juice, freshly squeezed
  • 1tb Olive Oil
  • 1ts Dijon-Style Mustard
  • 1/2ts Oregano
  • 1/2ts Garlic Powder

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