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

More From Sunset

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Gazpacho Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy