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Gazpacho Salad

James Carrier
Yield 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.

Ingredients

  • 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

Nutrition Information

  • calories 59
  • caloriesfromfat 54 %
  • protein 1.1 g
  • fat 3.6 g
  • satfat 0.5 g
  • carbohydrate 6.6 g
  • fiber 1.7 g
  • sodium 111 mg
  • cholesterol 0.0 mg

How to Make It

  1. 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.