Gazpacho Salad

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

Yield:

Makes 5 cups; 4 to 6 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Marsha Stout, Benicia, CA,

May 2004