Gazpacho Salad Recipe

Name: Gazpacho Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 medium cucumbers, peeled and sliced; 1 tsp. salt; 2/3 c. virgin olive oil; 1/3 c. wine vinegar; 1 clove garlic, minced; 1 tsp. basil; 1 tsp. salt; 1/2 tsp. pepper; 10 mushrooms, sliced; 4 scallions, sliced; 1/2 c. minced parsley; 3 large tomatoes, cut into wedges; 1 large green pepper, thinly sliced; 1/2 lb. Swiss cheese (thin strips); 4 hard-boiled eggs, sliced

Servings: persons

2 medium cucumbers, peeled and sliced
1 tsp. salt
2/3 c. virgin olive oil
1/3 c. wine vinegar
1 clove garlic, minced
1 tsp. basil
1 tsp. salt
1/2 tsp. pepper
10 mushrooms, sliced
4 scallions, sliced
1/2 c. minced parsley
3 large tomatoes, cut into wedges
1 large green pepper, thinly sliced
1/2 lb. Swiss cheese (thin strips)
4 hard-boiled eggs, sliced

1
Sprinkle cucumbers with 1 teaspoon salt; let stand for 30 minutes.
2
Combine next 6 ingredients in large salad bowl.
3
Next add mushrooms and scallions.
4
Drain and pat dry cucumbers; add to the bowl, then add parsley, tomatoes and green pepper.
5
Cover; chill 4 hours.
6
Just before serving, add Swiss cheese and toss then.
7
Add garnish of hard-boiled egg slices.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium cucumbers, peeled and sliced, 1 tsp. salt, 2/3 c. virgin olive oil, 1/3 c. wine vinegar, and more.

Yes, Gazpacho Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Gazpacho Salad

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