Macho Gazpacho Vegetable Chunk Salad

This colorful salad is a refreshing departure from typical tossed lettuce salads!

Gazpacho is so appetizing when it’s served in a chilled glass rather than a bowl. Just place the glasses in the freezer while blending the ingredients, and they’ll be chilly-foggy-perfect when it’s time to serve. –RR


  • 1/2 (English) seedless cucumber
  • 2 vine-ripe tomatoes, seeded
  • 1 green bell pepper, seeded
  • 1/2 red onion, peeled
  • 4 ribs celery from the heart, including leafy tops
  • 3 tablespoons fresh cilantro leaves, chopped or flat leaf parsley, chopped
  • 1 tablespoon red wine vinegar
  • 1 lime or 1/2 lemon, juiced
  • 1-2 teaspoons hot sauce, for mild to medium-hot heat level, such as Tabasco brand
  • 1/4 cup extra virgin olive oil (EVOO)
  • Coarse salt and freshly ground black pepper


Cut cucumber, tomatoes, pepper, onion and celery into bite-size chunks and combine vegetables in a bowl. Sprinkle cilantro or parsley over the vegetables.

Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in EVOO in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

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