Gazpacho Salad with Tomato Vinaigrette

Randy Mayor; Lydia DeGaris-Pursell
You can serve this refreshing salad like a salsa with chips.

Yield:

5 servings (serving size: 3/4 cup)

Recipe from

Nutritional 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

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

Preparation

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

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

Note:

Jean Kressy,

May 2004