Gazpacho Salad

Gazpacho salad

My friend, Liz, recently posted her recipe for Gazpacho. It looks wonderful but if I’m honest Gazpacho isn’t something I eat as I have an issue with cold soup. I confess I can’t really even bring myself to try it. I’ve had shots of cold soup while dining out which was fine and I wish I felt differently but a whole bowl, for a meal isn’t really for me. As I was reading Liz’ recipe I was inspired and found myself thinking that all of those lovely ingredients would make a great salad! Of course I’m not the first to have this idea but as salad is my go to lunch at the moment I thought Id try this idea out and I’m glad I did! It made a delicious, fast lunch. It was nice to have a salad without any leaves for a change!

This Gazpacho salad is made in a jiffy! Chop all of the ingredients, whisk together the dressing and its done, you have the base of a meal in just a few minutes! I left the skin on my cucumber, partly as I like it that way but I also think the crunch it adds is nice. The chilli is to my taste, it can easily be left out or increased. I used oregano as it was to hand.  I will try with dill next time but I think any fresh green herb would work. To get the maximum flavor from the tomatoes use them at room temperature. This is especially important at this time of year when tomatoes are decidedly less tasty! Tomatoes stored in the fridge have no flavour. I had salmon with my salad but this Gazpacho salad is the perfect side to fish, prawns (shrimp), chicken or bread!

Gazpacho Salad (serves 2)


  • 2 large tomatoes. chopped
  • 3 inch piece of cucumber, chopped
  • 1/2 small red onion, diced finely
  • 1/2 red pepper, chopped
  • 1/4 fresh chilli or some chilli flakes

for the dressing

  • 1 small clove of garlic, peeled and smashed with the back of a knife
  • 2.5 tbsp extra virgin olive oil
  • 1/2 tbsp red wine vinegar
  • some fresh oregano leaves, chopped finely
  • salt and fresh ground pepper


  1. First assemble the ingredients for the dressing. Peel and smash the garlic clove and put into a jug or jar. Add the olive oil and vinegar and leave to sit while you prepare the rest of the salad.
  2. Chop the rest of the salad ingredients and add to a bowl.
  3. Fish the garlic out of the olive oil and discard. Add the salt and pepper and whisk together.
  4. Pour over the salad ingredients in the bowl and stir well to cover all the vegetables in the dressing, check for seasoning and add more salt and pepper to taste.
  5. Serve at room temperature accompanied with bread, salmon, chicken, or prawns (shrimp).

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  1. #1 by Lizthechef on May 17, 2013 - 16:03

    Happy to have inspired you, my friend 🙂

  2. #2 by Liz on May 17, 2013 - 20:04

    looks wonderful!!! (says the second Liz commenter in as many comments) I’m with you on not liking cold soups. Just seems wrong. Like your idea of turning it into a salad very much.

    • #3 by Jayne on May 19, 2013 - 18:25

      It does seem wrong doesn’t it? Thanks for stopping by!

  3. #4 by Wendy Read (@Sunchowder) on May 18, 2013 - 00:37

    I must admit, I have NEVER had gazpacho myself 🙂 I did have a gorgeous cold “soup” when I boarded the Disney Cruise, but that was a lovely strawberry soup, more like a wonderful smoothie in a bowl. Love the look of your salad though, great inspriration!

    • #5 by Jayne on May 18, 2013 - 15:33

      Thank you! How funny that you have never had gazpacho!

  4. #6 by Charlotte @charlottekdiary on May 20, 2013 - 12:09

    This sounds absolutely delicious Jayne – just my kind of lunch! I do like gazpacho, but it has to be really warm for me to enjoy it – best in Spain!

  5. #7 by Sophie33 on May 20, 2013 - 14:49

    Easy, tasty & completely appetizing too! 🙂 Yum Yum Yum!

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