Gazpacho Salad

Gazpacho Salad
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings


2cups diced, peeled cucumber (if the seeds are large, remove)
1/2cup diced red bell pepper
1/2cup diced yellow bell pepper
2cups diced ripe tomatoes
1/4cup minced red onion
1/2cup minced basil
1/4cup extra-virgin olive oil
1/4cup red wine vinegar
1 garlic clove, minced
1/2teaspoon coarse salt
1/4cup sliced almonds, toasted


  1. Combine all ingredients and mix well. Let marinate 20 minutes before serving. 

Recipe by Chef Steve Petusevsky

Nutritional Info *per serving

  • Calories 140
  • Fat 12g
  • Cholesterol 0mg
  • Sodium 200mg
  • Carbohydrate 7g
  • Fiber 2g
  • Protein 2g