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Gazpacho Salad with Tomato Vinaigrette

Randy Mayor; Lydia DeGaris-Pursell
Yield 5 servings (serving size: 3/4 cup)
You can serve this refreshing salad like a salsa with chips.

Ingredients

  • Vinaigrette:
  • 3 tablespoons tomato juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon hot sauce
  • 1/8 teaspoon freshly ground black pepper
  • Salad:
  • 2 cups (1/2-inch) diced tomato (about 1 pound)
  • 1 1/2 cups (1/2-inch) diced cucumber
  • 1/2 cup (1/4-inch) diced green bell pepper
  • 2 tablespoons minced shallots
  • 2 tablespoons coarsely chopped fresh basil

Nutrition Information

  • calories 57
  • caloriesfromfat 49 %
  • fat 3.1 g
  • satfat 0.4 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 1.3 g
  • carbohydrate 7.7 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 171 mg
  • calcium 20 mg

How to Make It

  1. To prepare vinaigrette, combine first 7 ingredients, stirring with a whisk.

  2. To prepare salad, combine tomato, cucumber, bell pepper, shallots, and basil in a large bowl. Add vinaigrette; toss gently to coat.