Gazpacho Salad Recipe

Name: Gazpacho Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint cherry tomatoes; 1 cup water; 1 cup sugar; 1 tablespoon kosher salt; 1 tablespoon crushed red pepper; One 2 1/2-inch cinnamon stick; One 3 1/2-inch piece of baguette, cut into 1/2-inch dice (about 1 1/2 cups); 2 tablespoons plus 2 teaspoons extra-virgin olive oil; Salt and freshly ground pepper; 1/4 pound sea beans, thick ends trimmed (see Note); 1 cucumberpeeled, seeded and thinly sliced; 2 scallions, thinly sliced; 1 tablespoon sherry vinegar

Servings: persons

1 pint cherry tomatoes
1 cup water
1 cup sugar
1 tablespoon kosher salt
1 tablespoon crushed red pepper
One 2 1/2-inch cinnamon stick
One 3 1/2-inch piece of baguette, cut into 1/2-inch dice (about 1 1/2 cups)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 pound sea beans, thick ends trimmed (see Note)
1 cucumberpeeled, seeded and thinly sliced
2 scallions, thinly sliced
1 tablespoon sherry vinegar

1
Bring a saucepan of water to a boil.
2
Fill a bowl with ice water.
3
Cut a slit in the base of each tomato.
4
Add the tomatoes to the boiling water and blanch them until the skins start to split, about 15 seconds.
5
Drain the tomatoes, then transfer them to the ice water to cool.
6
Drain and peel the tomatoes, then transfer them to a small bowl.
7
In the same saucepan, combine the water, sugar, salt, red pepper and cinnamon stick; simmer over moderate heat until the sugar dissolves.
8
Strain the syrup over the tomatoes and let stand until cool, 45 minutes.
9
Drain, discarding the syrup.
10
Preheat the oven to 350.
11
On a baking sheet, toss the bread with 2 teaspoons of the olive oil and season with salt and pepper.
12
Bake until golden, about 8 minutes.
13
Bring a medium saucepan of water to a boil.
14
Add the sea beans and blanch for 30 seconds.
15
Drain in a colander and cool under running water, then pat dry.
16
In a bowl, toss the tomatoes, croutons, sea beans, cucumber, scallions, vinegar and the remaining 2 tablespoons of oil.
17
Season with salt and pepper and serve.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 1 pint cherry tomatoes, 1 cup water, 1 cup sugar, 1 tablespoon kosher salt, 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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