John Myers
Gazpacho Salad
The perfect gazpacho salad recipe with a picture and simple step-by-step instructions.
- 300 g Red and yellow peppers
- 200 g Cucumber
- 100 g Onions, mild
- 2 Garlic cloves
- 50 ml Tomato juice
- 2 tbsp White balsamic vinegar
- 2 Splash Tabasco
- 2 tbsp Olive oil
- Salt
- Pepper from the grinder
- 1 pinch Sugar
- Wash the peppers and cut in half. Cut out stems, seeds and partitions. Cut the halves of the pods into very narrow strips, then into tiny cubes. Mix the diced paprika in a salad bowl.
- Peel the cucumber and cut in half lengthways. Scrape out the soft pulp and seeds with a spoon, chop finely and mix with the tomato juice. Slice the cucumber halves, then cut into small cubes.
- Peel and finely dice the onion. Mix the cucumber cubes and the onions with the pepper cubes.
- Peel and squeeze the garlic and add to the tomato juice mixture. Puree with balsamic vinegar, a little salt, pepper and Tabasco. If necessary, add sugar to taste. Withhold olive oil. Make the salad with the dressing and let it sit in the fridge for at least 30 minutes, covered. Season the salad again before serving
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