Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
white bowl piled high with fresh tomato cucumber salad garnished with fresh herbs and pumpkin seeds

Fresh Cucumber Gazpacho Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Description

Refreshing and full of flavor, this Fresh Cucumber Gazpacho Salad will be the side dish everyone asks for this summer. 


Ingredients

Units Scale
  • 1 English cucumber, quartered and sliced (about 2-2 1/2 cups)
  • 1 pint grape tomatoes, halved or quartered (about 2 cups)
  • 1 large red onion, quartered and sliced thin (about 1 cup)
  • 1 yellow or red bell pepper, diced (about 3/4 cup)
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, grated
  • 1 tablespoon lime juice
  • 1 teaspoon coarse sea salt, plus more to taste
  • 1/2 teaspoon fresh ground pepper, plus more to taste
  • 3 tablespoons fresh basil, sliced or torn
  • 3 tablespoons pumpkin seeds (optional)

Instructions

  1. For the vegetables: Wash cucumber, grape tomatoes and yellow bell pepper. Quarter and slice cucumbers, halve or quarter the tomatoes, medium dice the bell pepper. Peel, quarter and slice red onion thinly. Add all of the prepared raw vegetables to a large bowl and set aside.
  2. For the dressing: In a small bowl or jar, combine 3 tablespoons of extra-virgin olive oil, 2 tablespoons of red wine vinegar, 2 grated garlic cloves, 1 tablespoon of fresh-squeezed lime juice, 1 teaspoon of sea salt and 1/2 teaspoon of fresh ground pepper. Stir well or shake to combine.
  3. Build the salad: Pour the dressing over the cut fresh vegetables. Toss to coat. Taste and adjust seasoning, keeping in mind that the dressing flavor will continue to develop and intensify as the salad marinates in the bright and savory dressing. For best results, let the tomato-cucumber gazpacho recipe sit at room temperature for 15-20 minutes before serving. Top with fresh basil and pumpkin seeds (if using) and serve.

Notes

To make this salad into a soup, pile all of the vegetable ingredients into your food processor and mix at high speed. I recommend adding the dressing gradually to ensure you achieve the perfect balance of flavor. Top with fresh basil and pumpkin seeds for an extra crunch.

  • Prep Time: 20
  • Category: Salads, Lunch, Dinner
  • Method: No cook
  • Cuisine: American, Spanish