Gazpacho Salad

Yields
Makes 5 cups; 4 to 6 servings

Marsha Stout put together the ingredients for this salad one hot summer day when she wanted something quick and cool.

Caitlin Bensel

1 1/2 tablespoons red wine vinegar

1 1/2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

2 cups chopped seeded firm-ripe tomatoes

1 cup diced (1/4 in.) peeled, seeded cucumber

1/2 cup each diced (1/4 in.) red, green, and yellow bell peppers

1/3 cup thinly sliced celery

1/3 cup minced red onion

1/4 cup thinly sliced radishes

2 tablespoons chopped fresh cilantro

In a bowl, mix vinegar, oil, salt, pepper, and garlic powder. Stir in tomatoes, cucumber, bell peppers, celery, onion, radishes, and cilantro. Chill until cold, at least 1 hour, or up to 4 hours.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 59Calories from Fat 54

% Daily Value *
Total Fat 3.6g6%

Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 111mg5%
Total Carbohydrate 6.6g3%

Dietary Fiber 1.7g7%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Gazpacho Salad