When you don't have time to make a cold gazpacho soup, you can make a gazpacho salad. Same ingredients and bursting with textures and flavor.
*See Kitchen Notes for more information.
Toss together all of the vegetables and other salad ingredients EXCEPT for the cheese and lettuce.
Just before serving, mix half of the cheese in with the salad. Save the other half of the cheese for a topping.
Tomatoes – This salad really calls for some of the best and tastiest tomatoes you can find. A mix of meaty heirlooms are my favorite.
Cheese – As I recently discovered, this salad is just fine without the cheese; therefore, if you can’t eat cheese, just leave it out. However, I personally prefer a little cheese – either feta or fresh mozzarella. Which cheese I use has a lot to do with what I’m serving it with. You definitely get two different results depending on the cheese you use, as you can imagine. My preference is usually feta; however, when I serve this as a side for a spicy dish, I prefer fresh mozzarella.
Red Chile Flakes – If you want a little spice with the sweetness of the tomatoes, then add the red chile flakes. Just be careful not to overdo it. Red chile flakes are normally quite hot, so a little goes a long way.
Like many salads this Gazpacho Salad is best the day that you make it. After about 24 hours, you’ll have more of a gazpacho soup which still isn't a bad thing to have.
Recipe author: MJ of MJ's Kitchen