Best 5 Gazpacho Salad With Crispy Pollock Recipes

Indulge in a culinary journey with our Gazpacho Salad with Crispy Pollock, a refreshing and vibrant dish that bursts with flavor. This salad combines the classic Spanish gazpacho soup with a crispy fried pollock, creating a unique and satisfying combination of textures and tastes. The gazpacho, made with fresh tomatoes, cucumbers, bell peppers, and garlic, offers a cool and tangy base, while the crispy pollock adds a delightful crunch and savory element. Topped with a drizzle of olive oil and a sprinkle of fresh herbs, this salad is not only delicious but also visually appealing.

In addition to the main recipe, this article also includes variations and complementary dishes to elevate your culinary experience. Discover a delightful Gazpacho Salad with Grilled Shrimp, where succulent shrimp replace the pollock, adding a briny and smoky flavor to the mix. For a vegan alternative, try the Gazpacho Salad with Crispy Tofu, where crispy tofu cubes provide a plant-based source of protein and texture.

Enhance your meal with a refreshing Watermelon Gazpacho, perfect for hot summer days. This variation incorporates juicy watermelon, resulting in a vibrant and subtly sweet soup. And to satisfy your sweet cravings, indulge in the delectable Gazpacho Popsicles, a unique and refreshing treat that combines the flavors of gazpacho with the convenience of a popsicle.

Embark on this culinary adventure and explore the diverse flavors of gazpacho salad, with its crispy protein options, refreshing variations, and delectable sweet treat. Your taste buds will be delighted with every bite, making this dish a must-try for any food enthusiast.

Here are our top 5 tried and tested recipes!

GAZPACHO SALAD

Gazpacho Salad image

Provided by Food Network Kitchen

Time 20m

Yield 8 servings

Number Of Ingredients 9

Ingredients

3 tomatoes, cut into wedges
2 yellow bell peppers, roughly chopped
1 English cucumber, sliced
1/3 cup tomato juice
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1 tablespoon minced fresh chives
1 shallot, thinly sliced Flaky sea salt

Steps:

Toss the tomatoes, bell peppers, cucumber, tomato juice, olive oil and sherry vinegar in a large bowl; season with kosher salt and pepper.
Sprinkle the salad with the chives, shallot and flaky sea salt.

GAZPACHO SALAD

Gazpacho Salad image

Here's a beautiful and tasty way to use garden vegetables. This fresh, colorful salad is great to make ahead and take to a potluck later, after the flavors have had a chance to blend. It's sure to be a success! -Florence Jacoby, Granite Falls, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 16

Ingredients

4 tomatoes, diced and seeded
2 cucumbers, peeled and diced
2 green peppers, seeded and diced
1 medium onion, diced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
1/2 teaspoon pepper
DRESSING:
1/2 cup olive oil
1/4 cup white vinegar
Juice of 1 lemon (about 1/4 cup)
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
2 teaspoons chopped green onions
1/2 teaspoon salt
1/4 teaspoon ground cumin

Steps:

In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.

GAZPACHO SALAD WITH CRISPY POLLOCK

Gazpacho salad with crispy pollock image

Serve this tasty white fish with a chunky Mediterranean salad

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 20m

Yield Serves 4

Number Of Ingredients 9

Ingredients

85g white bread , torn into chunks
4 tbsp olive oil
4 large tomatoes , cut into chunks
¾ cucumber , cut into chunks
1 yellow pepper , deseeded, cut into chunks
½ red onion , thinly sliced
2 tbsp sherry vinegar
2 garlic cloves , crushed
4 skinless pollock fillets

Steps:

Heat oven to 200C/fan 180C/gas 6. Scatter the bread over a baking tray, toss with 1 tbsp oil, then bake for 10 mins until crisp and golden. Meanwhile, mix together the tomatoes, cucumber, pepper and onion with another 2 tbsp oil, the sherry vinegar and crushed garlic, then season well.
Heat a large, non-stick frying pan. Add the oil and, once hot, fry the fish for 4 mins until golden. Flip the fillets over and continue cooking for another 1-2 mins until the fish is cooked through.
Quickly mix the croutons with the rest of the salad, divide between four plates and serve the fish alongside.

Nutrition Facts : Calories 296 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.67 milligram of sodium

GAZPACHO SALAD

Gazpacho Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 20m

Yield 3 to 5 servings

Number Of Ingredients 13

Ingredients

3 medium ripe tomatoes, seeds removed
1 red onion
1 yellow bell pepper, seeds removed
1 red bell pepper, seeds removed
1 cucumber
2 (6-ounce) packages baby spinach
Red Wine Vinaigrette, recipe follows
1/2 cup red wine vinegar
1 tablespoon Creole mustard
1 tablespoon honey
3/4 cup olive oil
Pinch red chili flakes
Kosher salt and freshly ground black pepper

Steps:

Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.
Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.
In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.

ZESTY GAZPACHO SALAD

Zesty Gazpacho Salad image

Make and share this Zesty Gazpacho Salad recipe from Food.com.

Provided by MizzNezz

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 medium zucchini, chopped
2 medium tomatoes, chopped
1 avocado, chopped
1 cup frozen corn kernels
1/2 cup thinley sliced green onion
1/2 cup picante sauce
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1 tablespoon vegetable oil
3/4 teaspoon garlic salt
1/4 teaspoon cumin

Steps:

In large bowl, combine the first 5 ingredients.
In small bowl, mix remaining ingredients; mix well.
Pour over vegetables; toss to coat.
Cover and refrigerate.

Nutrition Facts : Calories 127.7, Fat 7.7, SaturatedFat 1.1, Sodium 143.8, Carbohydrate 15.3, Fiber 4.7, Sugar 3.4, Protein 3.2

Tips:

Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your gazpacho will be.
Chill your ingredients: Chilling the ingredients before blending will help keep your gazpacho cold and refreshing.
Don't over blend: Over blending can make your gazpacho too smooth and thin. Pulse the ingredients until they are just combined.
Season to taste: Taste your gazpacho and adjust the seasonings as needed. You may want to add more salt, pepper, vinegar, or olive oil.
Garnish with fresh herbs: Fresh herbs, such as basil, cilantro, or parsley, will add a pop of color and flavor to your gazpacho.
Serve immediately: Gazpacho is best served immediately after it is made. However, it can be stored in the refrigerator for up to 3 days.

Conclusion:

Gazpacho is a delicious and refreshing soup that is perfect for a hot summer day. It is also a healthy and nutritious meal that is packed with vitamins and minerals. With its simple ingredients and easy preparation, gazpacho is a great dish for beginner cooks and experienced chefs alike. So next time you are looking for a light and healthy meal, give gazpacho a try. You won't be disappointed!