Friday, September 3, 2010

Gazpacho Salad

Prep time: 15 minutes plus 30 minutes marinating
Cook time: Serves: 4
Serving Size: about 2 cups

¼ cup tomato juice
2 tablespoons Balsamic vinegar
Zest of 1 medium lime (about 1 tablespoon)
2 medium cloves garlic, minced (about 1 teaspoon)1 teaspoon Worcestershire sauce
¼ cup olive oil
Salt and freshly ground pepper
4 medium plum tomatoes, seeded and diced (about 2 cups)
2 large cucumbers, seeded and diced (about 2 cups)
1 large green bell pepper, seeded and diced (about 1 cup)
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
1 large head Boston lettuce, washed, dried and torn (about 3 cups)

Whisk together the tomato juice, Balsamic vinegar, lime juice, garlic and Worcestershire sauce in a bowl. Slowly whisk in the olive oil. Season with salt and pepper.

Place the tomatoes, cucumbers and green pepper in a bowl. Pour the vinaigrette over the veggies. Cover and chill at least 30 minutes and up to 3 hours.

Place the lettuce into a serving bowl. Toss with the marinated veggies and the fresh herbs. Season with salt and pepper.

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