Cool gazpacho salad

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10 min


12 cups (3 L)

Cool gazpacho salad

Andreas Trauttmansdorff


  • 6 ripe tomatoes
  • 2 bell peppers , preferably orange or yellow
  • 2 stalks celery
  • 1 English cucumber
  • 1/2 small red onion
  • 1/4 cup red wine vinegar
  • 2 garlic cloves , minced
  • 1 tsp celery salt
  • 1 tsp dried oregano leaves
  • 1/2 tsp Tabasco sauce
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 3 tbsp olive oil


  • Core tomatoes, then cut in half. Squeeze out and discard seeds. Coarsely chop tomatoes. Cut peppers into large, chunky pieces. Thinly slice celery. Peel cucumber, if you wish. Slice in half lengthwise. Using a spoon, scrape out and discard any seeds. Thickly slice. Thinly slice onion. Place all in a large bowl.
  • In a small bowl, whisk vinegar with garlic, celery salt, oregano, Tabasco, Worcestershire and salt until evenly mixed. Slowly whisk in oil. Taste and add more celery salt, if needed. Drizzle over vegetables. Toss to coat.
  • Salad will keep well, covered and refrigerated, up to 6 hours. Great with thick slices of crusty French or Italian bread to soak up dressing. Or spoon over chopped romaine or mixed greens. Also a perfect mate for burgers, steaks or sausages.

Nutrition (per serving)

  • Calories
  • 57,
  • Protein
  • 1.1 g,
  • Carbohydrates
  • 6.1 g,
  • Fat
  • 3.7 g,
  • Fibre
  • 1.3 g,
  • Sodium
  • 210 mg.

This salad version of the popular summer soup tastes best after it sits for a little while so the flavours meld, but it’s best eaten the same day it’s made. Tomatoes burst with lycopene, a red pigment linked to the prevention of cervical and prostate cancers.