Best 6 Molded Gazpacho Salad Recipes

**Gazpacho salad: A refreshing and flavorful summer dish**

Gazpacho salad is a chilled Spanish soup made with fresh, raw vegetables, such as tomatoes, cucumbers, peppers, and onions. It is typically served cold, and can be enjoyed as a light lunch or dinner, or as a refreshing appetizer. This versatile dish can be made with a variety of different ingredients, and there are many different recipes to choose from. Some popular variations include adding croutons, hard-boiled eggs, or even fruit, such as watermelon or cantaloupe. Gazpacho salad is a healthy and flavorful dish that is perfect for a hot summer day. It is also a great way to get your daily dose of fruits and vegetables. This article provides three delicious recipes for gazpacho salad, each with its own unique flavor profile. The first recipe is a classic gazpacho salad made with tomatoes, cucumbers, peppers, and onions. The second recipe is a more modern take on the dish, made with watermelon, feta cheese, and mint. The third recipe is a hearty gazpacho salad made with lentils, quinoa, and roasted vegetables. No matter which recipe you choose, you're sure to enjoy this refreshing and flavorful summer dish.

Let's cook with our recipes!

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

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.

GAZPACHO SALAD

Gazpacho Salad image

Try something a little different with our Gazpacho Salad recipe. Gazpacho Salad is a savory gelatin mold featuring veggies like tomatoes and bell peppers.

Provided by My Food and Family

Categories Home

Time 4h45m

Yield Makes 6 servings.

Number Of Ingredients 9

Ingredients

1 cup diced tomato
1/2 cup peeled and diced cucumber
1/4 cup diced green bell pepper
2 Tbsp. diced red bell pepper
2 Tbsp. thinly sliced green onion
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
1-1/2 cups tomato juice
1 pkg. (4-serving size) JELL-O Lemon Flavor Sugar Free Gelatin

Steps:

Mix vegetables, vinegar, pepper and garlic powder in medium bowl. Bring tomato juice to boil in small saucepan. Stir into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
Stir in vegetable mixture. Pour into 4-cup mold or bowl sprayed with cooking spray.
Refrigerate 3 hours or until firm. Unmold. Serve with salad greens and garnish with tomato and cucumber slices, if desired.

Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

MOLDED VEGETABLE SALAD

Molded Vegetable Salad image

I FOUND this recipe years ago in an old cookbook. By using different colored gelatins, it blends in well with special holiday dinners. Of course, I use lime for our St. Patrick's Day celebration. Whatever the holiday, this salad is a big hit and there's seldom any leftover. -Pauline Albert, Catasauqua, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 package (6 ounces) lime gelatin
1/4 teaspoon salt, optional
1-1/2 cups boiling water
3/4 cup cold water
3 tablespoons vinegar
1 cup chopped celery
1 cup chopped tomato
1 cup thinly shredded lettuce
3/4 cup thinly sliced radishes
1/4 cup finely chopped green pepper
4 teaspoons grated onion
Dash pepper

Steps:

In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.

Nutrition Facts :

MOLDED GAZPACHO SALAD

Molded Gazpacho Salad image

Number Of Ingredients 15

Ingredients

2 envelopes unflavored jello
2 (12-ounce) cans tomato juice
1 teaspoon chicken bouillon
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon celery seeds
1/4 teaspoon garlic salt
1/4 teaspoon salt
2 to 3 drops hot pepper sauce
3/4 cup celery finely chopped
1/2 cup cucumber peeled, seeded and finely chopped
1/4 cup green bell pepper finely chopped
1/4 cup green onion thinly sliced
Avocado slices
Watercress sprigs

Steps:

In a medium saucepan, mix gelatin, 1/2 cup of the tomato juice and bouillon let stand for 1 minute. Stir over medium heat until gelatin is dissolved. Remove from heat.Stir in remaining tomato juice, vinegar, Worcestershire sauce, celery seeds, garlic salt, salt and hot pepper sauce. Chill until mixture mounds when dropped from a spoon.Stir in celery, cucumber, green pepper and green onions. Pour into a 4-cup mold. Cover and chill at least 2 to 3 hours or until firm.To serve, unmold onto a serving plate. Garnish with avocado and watercress.

Nutrition Facts : Nutritional Facts Serves

MOLDED GAZPACHO SALAD

Molded Gazpacho Salad image

Number Of Ingredients 15

Ingredients

2 envelopes unflavored jello
2 (12-ounce) cans tomato juice
1 teaspoon chicken bouillon
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/4 teaspoon garlic salt
1/4 teaspoon salt
2 to 3 drops hot pepper sauce
3/4 cup celery finely chopped
4 ounces cucumbers peeled, seeded and finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup green onions thinly sliced
1/2 cup avocado, sliced
1 bunch watercress sprigs

Steps:

1. In a medium saucepan, mix gelatin, 1/2 cup of the tomato juice and bouillon let stand for 1 minute. Stir over medium heat until gelatin is dissolved. Remove from heat.2. Stir in remaining tomato juice, vinegar, Worcestershire sauce, celery seeds, garlic salt, salt and hot pepper sauce. Chill until mixture mounds when dropped from a spoon.3. Stir in celery, cucumber, green pepper and green onions. Pour into a 4-cup mold. Cover and chill at least 2 to 3 hours or until firm.4. To serve, unmold onto a serving plate. Garnish with avocado and watercress.

Nutrition Facts : Nutritional Facts Serves

Tips:

Choose the right tomatoes: Vine-ripened tomatoes have the best flavor, so if they're available, use them. Otherwise, look for tomatoes that are firm and have no blemishes.
Chill the soup before serving: Gazpacho is best served cold, so make sure to chill it in the refrigerator for at least 2 hours before serving.
Use a variety of vegetables: The more vegetables you use, the more flavorful your gazpacho will be. Some good choices include cucumbers, bell peppers, onions, and garlic.
Season to taste: Gazpacho should be flavorful but not too spicy or salty. Add salt, pepper, and other seasonings to taste.
Garnish with fresh herbs: Fresh herbs like basil, cilantro, or parsley add a nice finishing touch to gazpacho.

Conclusion:

Molded gazpacho salad is a refreshing and flavorful dish that is perfect for a summer party or picnic. It's easy to make and can be customized to your liking. So next time you're looking for a light and healthy meal, give this recipe a try.