Best 7 Layered Gazpacho Salad Low Calorie Recipes

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Indulge in a refreshing and vibrant culinary experience with our layered gazpacho salad, a delightful low-calorie dish that combines the essence of classic Spanish gazpacho with the crispness of a refreshing salad. Dive into a symphony of flavors as layers of fresh, seasonal vegetables, such as ripe tomatoes, crisp cucumbers, juicy bell peppers, and aromatic onions, are artfully arranged to create a visually stunning and palate-pleasing dish. Drizzle our specially crafted gazpacho dressing, a harmonious blend of tangy tomatoes, zesty garlic, refreshing vinegar, and a hint of herbs, to elevate the flavors of each ingredient. This layered gazpacho salad offers a symphony of textures, from the crisp crunch of the vegetables to the silky smoothness of the dressing, making it a truly unforgettable culinary journey.

Let's cook with our recipes!

LAYERED GAZPACHO SALAD



Layered Gazpacho Salad image

Betty Crocker's Diabetes Cookbook shares a recipe! Salad greens transform a refreshing soup into fork food. What a great idea!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 9

Number Of Ingredients 13

1/2 cup olive or canola oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 bag Mediterranean lettuce blend
2 medium tomatoes, diced (2 cups)
2 medium cucumbers, diced (2 cups)
1 medium green bell pepper, chopped (1 cup)
1/2 cup finely chopped red onion
2 hard-cooked eggs, chopped
1 cup seasoned croutons

Steps:

  • In tightly covered container, shake all vinaigrette ingredients until well blended.
  • In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion. Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.

Nutrition Facts : Calories 165, Carbohydrate 9 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg

GAZPACHO SALAD



Gazpacho Salad image

Provided by Food Network Kitchen

Time 20m

Yield 8 servings

Number Of Ingredients 9

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

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 3 to 5 servings

Number Of Ingredients 13

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.

GAZPACHO-STYLE CHICKEN SALAD



Gazpacho-Style Chicken Salad image

Dinner ready in 25 minutes! Enjoy this flavorful gazpacho chicken and veggie salad - a hearty meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 13

4 cups packed torn green and/or red leaf lettuce
1 package (6 oz) refrigerated grilled chicken breast strips
1 medium tomato, chopped (3/4 cup)
1 cup chopped peeled cucumber
3/4 cup chopped yellow bell pepper
1/3 cup thinly sliced red onion
1/2 cup spicy Bloody Mary mix
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
1 clove garlic, finely chopped

Steps:

  • Place lettuce on serving platter. Arrange chicken in a pile in center of lettuce. Place tomato, cucumber, bell pepper and onion on top of lettuce, around the chicken.
  • In tightly covered container, shake all dressing ingredients. Spoon 1/4 cup dressing over salad; gently toss to coat. Serve immediately. Reserve remaining dressing for another use.

Nutrition Facts : Calories 240, Carbohydrate 13 g, Cholesterol 70 mg, Fiber 3 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 7 g, TransFat 0 g

GAZPACHO PASTA SALAD FOR A CROWD



Gazpacho Pasta Salad for a Crowd image

Reunion or other large gathering on the calendar? Prep this refreshing side dish in just 25 minutes and serve a gang with ease.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h25m

Yield 22

Number Of Ingredients 11

1 package (16 oz) rotini pasta
4 large tomatoes, seeded, chopped (about 4 cups)
1 large unpeeled cucumber, seeded, chopped (about 2 cups)
1/2 medium red onion, chopped (about 1 cup)
1 cup spicy hot vegetable juice
1/3 cup red wine vinegar
2 cloves garlic, finely chopped
2 teaspoons salt or to taste
1 teaspoon red pepper sauce
2/3 cup olive oil
1 cup chopped fresh cilantro

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  • In large bowl, mix pasta, tomatoes, cucumber and onion.
  • In small bowl, mix vegetable juice, vinegar, garlic, salt and red pepper sauce. Add oil; beat with whisk until blended. Stir in cilantro. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled. Stir before serving.

Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving (1/2 Cup), Sodium 330 mg, Sugar 2 g, TransFat 0 g

GAZPACHO SALAD



Gazpacho Salad image

From Pampered Chef. With only 7 ingredients, plus salt and pepper, this simple salad is great served with a nice crusty bread. Because it contains no mayonnaise, this salad also travels well for picnics or barbecues.

Provided by Tee Lee

Categories     Onions

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2 medium tomatoes, diced
1 1/2 medium green bell peppers, diced
1 medium cucumber, coarsely chopped
1/2 cup red onion, chopped
2 -3 garlic cloves, pressed
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper

Steps:

  • Combine tomatoes, peppers, cucumbers and onion in a medium bowl.
  • In a small bowl whisk garlic, olive oil and vinegar until blended.
  • Pour dressing over vegetables, toss lightly and season with salt and pepper.

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

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.

Tips:

  • Choose ripe, flavorful tomatoes. This is essential for a great-tasting gazpacho. Look for tomatoes that are deep red and fragrant.
  • Use a variety of colors of tomatoes. This will add visual appeal to your salad.
  • Don't overcook the vegetables. They should be tender but still have a bit of a crunch.
  • Use a good quality olive oil. This will make a big difference in the flavor of the salad.
  • Season the salad to taste. Add salt, pepper, and any other desired seasonings to taste.
  • Serve the salad chilled. This is a refreshing summer dish.

Conclusion:

Layered gazpacho salad is a light, refreshing, and flavorful dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavors, this salad is sure to be a hit at your next party or potluck.

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