Gazpacho Salad
From Sensational Salads by Barbara Scott-Goodman (Stewart, Tabori & Chang, 2005)
Adapted by StarChefs

In this recipe, Barbara Scott-Goodman has taken all the elements of the classic chilled gazpacho soup – vine-ripened tomatoes and farm-fresh cucumbers and peppers – and tossed them into a salad topped with golden, garlicky croutons.

Yield: 6 Servings


  • 2 large tomatoes, coarsely chopped
  • 3 small cucumbers, peeled, seeded and coarsely chopped
  • 1 green bell pepper, seeded, deveined, and diced
  • 1 red bell pepper, seeded, deveined, and diced
  • 3 scallions, trimmed and minced
  • ½ cup chopped fresh flat-leaf parsley
  • 1 teaspoon red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 3 Tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 3 cups ½-inch bread cubes
  • Kosher salt and freshly ground black pepper
  • Romaine lettuce leaves, for serving

Put the tomatoes, cucumbers, green and red peppers, scallions, parsley, and vinegars in a large bowl and toss gently to combine. Cover and chill for 3 or 4 hours.

Heat 2 Tablespoons of the olive oil in a skillet or sauté pan, add the garlic, and cook over medium heat until golden, about 2 minutes. Add the bread cubes and cook over medium-high heat, stirring often, until lightly browned, about 7 to 8 minutes. Turn the heat down if the bread is browning too fast. Drain on paper towels.

Remove the salad from the refrigerator, add the remaining 1 Tablespoon olive oil and salt and pepper to taste, stir gently but well. Taste and adjust the seasonings, if necessary.

To Serve:
Divide the lettuce leaves among four shallow soup bowls. Spoon the salad over them and top with the croutons.

Wine Pairing:
Pair with an aromatic young white, such as Argentina's Bodega Lurton Torrontes 2004.

   Published: August 2005