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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 54%
  • Protein: 1.1g
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Carbohydrate: 6.6g
  • Fiber: 1.7g
  • Sodium: 111mg
  • Cholesterol: 0.0mg

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

  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.
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