Diced Gazpacho Salad

Name: Diced Gazpacho Salad
Yield: 4 servings
Cuisine: Mexican
Ingredients: 7 medium tomatillos (about 7 ounces), husks removed, rinsed; ¼ teaspoon salt; ½ teaspoon oregano (fresh or dried); ½ teaspoon oregano (fresh or dried); ½ teaspoon oregano (fresh or dried); ¼ cup (1 handful) parsley, not chopped; Black pepper to taste; ⅓ cup full-flavored olive oil; ½ cup diced red onion; 1 medium cucumber, seeded and cut into ¼-inch dice (1 cup); 1 large red bell pepper, cut into ½-inch squares (1½ cups); 1 small avocado, cut into ½-inch dice

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This is not really a gazpacho salad, but the vegetables have much in common with the ingredients for that favorite cold soup—and the title would be too long if all were included. The colorful combo gets its refreshing tang from fresh tomatillos, which replace vinegar or lemon juice and add a crispy texture, as well.

Ingredients

7 medium tomatillos (about 7 ounces), husks removed, rinsed
¼ teaspoon salt

Americas
Mexico
Winter
Central America
Vegan
Gluten-free

Method

Slice 2 tomatillos and combine in processor with salt, oregano, parsley, and pepper; chop fine. Add oil and blend. Cut remaining tomatillos into ¼-inch dice.
Combine diced tomatillos, onion, cucumber, and red pepper in a serving dish; toss with dressing. Add avocado and toss gently. Cover and chill for about an hour before serving.