Gazpacho Chopped Salad - Healthy Appetite with Shira Bocar by Everyday Food
Ingredients
6-8 servings- 2 medium English Cucumbers
- 2 lb Heirloom Tomatoes
- 2 Tbsp fresh Lime juice
- 2 Tbsp fresh basil (plus garnish)
- 2 medium garlic cloves (smashed)
- 1/4 cup white balsamic vinegar
- 3/4 cup thin sliced red onion, rinsed in cold water
- 1 1/4 tsp fine sea salt
- 2 medium orange/yellow bell pepper, finely chopped (approx 3/4c)
- 2 Tbsp extra Virginia olive oil
Steps / How to Make
Peel cucumbers. Reserve peel. Cut in half lengthwise. Remove and reserve seeds. Cut into 1/2in slices (approx 4 cups).
Cut tomatoes in half lengthwise. Remove and reserve seeds. Cut into 3/4in pieces (approx 5 cups).
Combine 1 1/2 cup tomatoes, lime juice, basil, garlic and 2 Tbsp vinegar in blender. Add reserved seeds and peel. Process until smooth, approx 30 seconds.
Line a fine strainer with double layer of cheese cloth and strain. Discard solids. Season dressing to taste.
Combine onion, 1/4tsp salt and remaining 2 Tbsp vinegar in bowl. Toss to coat. Add bell peppers, reserved cucumber slices, chopped tomatoes and 1 tsp salt. Toss to combine.
Stir in dressing. Let stand approx 20min, stirring occasionally. Drizzle with oil and season with salt.
Serving: use slotted spoon and garnish with basil.
credit cookpad karogers //
Ensalada de Aguacate y Tomate/ Avocado and Tomato Salad Gazpacho Puertorriqueño by Sweets and Beyond