Gazpacho is a chilled soup made of diced cucumber, tomatoes and a drizzle of olive oil. It is big business here in Iberia. Old school milk-style cartons of this soup are sold in every local grocery store. They are kept in tiny European refrigerators to drink on hot summer days.

Can I make gazpacho spicy?

Authentic Spanish cuisine is famously un-spicy. If you're at peace with yourself and your Spanish ancestors, add a few dashes of hot sauce, or a pinch of red pepper flakes to the dressing.

What vinegar substitutions can I make in this cucumber gazpacho salad?

Red wine vinegar is typically my go-to choice. This salad works beautifully with white wine vinegar, too. You can even use a tablespoon sherry vinegar. This is the vinegar of choice in traditional cold cucumber soup recipes. I would avoid distilled white vinegar, which is highly acidic and would create some imbalance in your flavor profile. Any vinegar of medium acidity will be put to good use here. Fresh lemon juice also works as a substitute for either lime juice or vinegar of choice.

Can I use different fresh herbs in this salad?

I suggest sticking with soft herbs. Basil, fresh mint, parsley and chives make a great way to add flavor to this perfect fresh vegetable salad.

I have a regular cucumber - will that work here?

If you are using regular cucumbers be sure to peel the skin, scrape out the pocket of watery seeds, then slice them.

What to serve with Cucumber Gazpacho Salad?

This salad is the perfect side dish for busy weeknights. Prepare it ahead of time and serve with a simple main course like shrimp or swordfish. I often eat it with a handful of crispy seasoned chickpeas or a can of tuna in olive oil. It's one of my favorite dishes to serve with Smoked Salmon Quiche and the Honey Lime Fresh Fruit Salad . Easy dinners like Baked Tilapia or Crispy Panko Cod would be ideal with simple white rice and this gazpacho salad.

How to store leftover gazpacho salad?

To store, be sure to keep it in airtight container in your refrigerator for up to 3 days.

Cucumber Gazpacho Salad - Weekday Pescatarian

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)

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Instructions

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.
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.
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