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Cool gazpacho salad
This salad version of the popular summer soup tastes best after it sits for a little while so the flavours meld, but it's best eaten the same day it's made. Tomatoes burst with lycopene, a red pigment linked to the prevention of cervical and prostate cancers.
Preparation time 10 minutes
Makes 12 cups (3 L)
6 ripe tomatoes
2 peppers, preferably orange or yellow
2 celery stalks
1 English cucumber
½ small red onion
¼ cup (50 mL) red wine vinegar
2 garlic cloves, minced
1 tsp (5 mL) each celery salt and dried oregano leaves
½ tsp (2 mL) each Tabasco, Worcestershire and salt
3 tbsp (45 mL) olive oil
1. Core tomatoes, then cut in half. Squeeze out and discard seeds. Coarsely chop tomatoes. Cut peppers into large, chunky pieces. Thinly slice celery. Peel cucumber, if you wish. Slice in half lengthwise. Using a spoon, scrape out and discard any seeds. Thickly slice. Thinly slice onion. Place all in a large bowl.
2. In a small bowl, whisk vinegar with garlic, celery salt, oregano, Tabasco, Worcestershire and salt until evenly mixed. Slowly whisk in oil. Taste and add more celery salt, if needed. Drizzle over vegetables. Toss to coat.
3. Salad will keep well, covered and refrigerated, up to 6 hours. Great with thick slices of crusty French or Italian bread to soak up dressing. Or spoon over chopped romaine or mixed greens. Also a perfect mate for burgers, steaks or sausages.
Nutrients per cup (250 mL)
1.1 g protein
3.7 g fat
6.1 g carbohydrates
1.3 g fibre
0.6 mg iron
17 mg calcium
210 mg sodium
57 calories
Cool gazpacho salad
This salad version of the popular summer soup tastes best after it sits for a little while so the flavours meld, but it's best eaten the same day it's made. Tomatoes burst with lycopene, a red pigment linked to the prevention of cervical and prostate cancers.
Preparation time 10 minutes
Makes 12 cups (3 L)
6 ripe tomatoes
2 peppers, preferably orange or yellow
2 celery stalks
1 English cucumber
½ small red onion
¼ cup (50 mL) red wine vinegar
2 garlic cloves, minced
1 tsp (5 mL) each celery salt and dried oregano leaves
½ tsp (2 mL) each Tabasco, Worcestershire and salt
3 tbsp (45 mL) olive oil
1. Core tomatoes, then cut in half. Squeeze out and discard seeds. Coarsely chop tomatoes. Cut peppers into large, chunky pieces. Thinly slice celery. Peel cucumber, if you wish. Slice in half lengthwise. Using a spoon, scrape out and discard any seeds. Thickly slice. Thinly slice onion. Place all in a large bowl.
2. In a small bowl, whisk vinegar with garlic, celery salt, oregano, Tabasco, Worcestershire and salt until evenly mixed. Slowly whisk in oil. Taste and add more celery salt, if needed. Drizzle over vegetables. Toss to coat.
3. Salad will keep well, covered and refrigerated, up to 6 hours. Great with thick slices of crusty French or Italian bread to soak up dressing. Or spoon over chopped romaine or mixed greens. Also a perfect mate for burgers, steaks or sausages.
Nutrients per cup (250 mL)
1.1 g protein
3.7 g fat
6.1 g carbohydrates
1.3 g fibre
0.6 mg iron
17 mg calcium
210 mg sodium
57 calories