Gazpacho salad

Fresh and flavorful gazpacho salad recipe that will tantalize your taste buds. Packed with juicy tomatoes, cucumbers, and vibrant herbs. Perfect for a light and refreshing meal.

Ingredients:

• 2 medium English cucumbers
• 910g heirloom tomatoes
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh basil leaves, plus more for garnish
• 2 medium garlic cloves, smashed
• 1/4 cup white balsamic vinegar, divided
• 3/4 cup thinly sliced red onion, rinsed under cold water
• 1 1/4 teaspoons fine sea salt, divided, plus more to taste
• 2 medium-size orange or yellow bell peppers, finely chopped (about 3/4 cup)
• 2 tablespoons extra-virgin olive oil

Instructions:

1. Peel cucumbers and keep the skins. Slice cucumbers in half lengthwise and remove the seeds. Slice them into 1/2-inch pieces (approximately 4 cups) and set aside. Halve the tomatoes lengthwise, remove seeds, and chop them into 3/4-inch chunks (about 5 cups).
2. In a blender, mix 1 1/2 cups of chopped tomatoes, lime juice, basil, garlic, and 2 tablespoons of vinegar. Include reserved tomato seeds, cucumber skins, and cucumber seeds. Blend until smooth, for around 30 seconds. Prepare a medium bowl with a fine wire-mesh strainer lined with a double layer of cheesecloth. Strain the mixture through the cloth into the bowl, discarding any solids. Season the dressing with salt to your liking.
3. In a large mixing bowl, combine onion, 1/4 teaspoon of salt, and the remaining 2 tablespoons of vinegar. Toss to blend. Add bell peppers, the sliced reserved cucumbers, the remaining chopped tomatoes, and the remaining 1 teaspoon of salt; mix well. Incorporate the tomato-cucumber dressing and let it sit for 20 minutes, stirring occasionally. Before serving, drizzle with oil, sprinkle with salt, and garnish with basil. Serve the salad with a slotted spoon.

Summary:

• Calories: 597 kcal
• Fat: 30 g
• Protein: 14 g
• Carbs: 80 g
• Potassium: 3250 mg
• Magnesium: 193 mg