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Gazpacho Salad

Inspired by gazpacho soup, here we’ve re-imagined it as a refreshing summer salad, Enjoy!
Course: Salad
Cuisine: Mexican
Servings: 4

Ingredients

  • SALAD:
  • 3 c. tomatoes seeded and chopped
  • 1 c. English cucumber peeled and coarsely chopped
  • 1/2 c. diced red bell pepper
  • 1/2 c. diced green bell pepper
  • 1/2 c. diced yellow bell pepper
  • 1/3 c. finely diced red onion
  • 1/3 c. diced celery
  • 2 T. chopped cilantro
  • sour cream for serving, optional
  • Diced avocado for serving, optional
  • DRESSING :
  • 1 1/2 T. red wine vinegar
  • 1 1/2 T. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 clove garlic minced

Instructions

  • SALAD: In a large mixing bowl, combine tomatoes, cucumber, peppers, red onion, celery and cilantro.
  • DRESSING: In a small bowl, whisk together red wine vinegar, olive oil, salt and pepper and garlic. Pour dressing over salad; gently toss to coat.
  • Refrigerate salad for at least 1 hour. Stir before serving into salad bowls. Top with sour cream and diced avocados if desired and serve with crusty French bread for sopping up the dressing.

Notes

If you prefer a little heat, simply add 1 jalapeno, seeded and finely diced.