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–+ servings
chilled vegetable soup salad

Gazpacho Salad

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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Spanish
Servings 4 servings

Equipment

  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 set of measuring spoons
  • 1 Set of measuring cups

Ingredients
  

  • 1 cup cucumber peeled and diced
  • 1 cup tomatoes diced
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1 cup crusty bread cubed
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 clove garlic minced
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • In a large mixing bowl, combine the cucumber, tomatoes, red bell pepper, and red onion.
  • Add the cubed bread into the bowl with the vegetables.
  • In a small bowl, whisk together the olive oil, red wine vinegar, salt, black pepper, and minced garlic.
  • Pour the dressing over the vegetable and bread mixture and toss gently to combine.
  • Allow the salad to rest for 30 minutes at room temperature to let the flavors meld.
  • Just before serving, sprinkle fresh parsley over the salad and toss again.
  • Serve immediately and enjoy.

Notes

For best results, use ripe tomatoes and fresh, high-quality ingredients to enhance the flavor of your Gazpacho Salad. Allowing the salad to rest helps the bread to absorb the dressing and the flavors to blend together seamlessly. If possible, prepare the salad a day in advance and refrigerate overnight to intensify the flavors even more.
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