Cucumber gazpacho salad

Cucumber gazpacho salad

Gazpacho soup in salad form

Cucumber gazpacho salad is a light, crispy vegetable dish that is perfect for lunch. Inspired by the vibrant flavours of a gazpacho soup.

This refreshing salad is ideal to eat on a hot day during spring or summer. Cooling cucumber, juicy tomatoes and crunchy capsicum.

Sliced vegetables drizzled with a tomato, garlic and chilli dressing, garnished with fried onions and fresh parsley.

Fresh, crunchy and colourful

Traditionally, gazpacho is a cold, raw soup made from blended vegetables. Gazpacho originates from Andalusia in Spain where they often add stale bread, olive oil, garlic and vinegar to the vegetables before blending them into an emulsion. The original recipe is normally made with a mixture of cucumber, red onion, capsicum and tomato.

My recipe is inspired by this Spanish classic and uses many of the same ingredients. Gorgeous raw vegetables that are simply sliced then dressed with a spicy sauce and finally garnished with crispy, fried onions.

The key steps of the recipe are:

  1. Fry red onion in olive oil until crispy.
  2. Slice tomatoes, cucumber and red capsicum.
  3. Make a salad dressing from tomato seeds/flesh, garlic, chilli, vinegar and onion-infused oil.
  4. Arrange slices of veggies on a plate, drizzle over dressing and top with fried onion & fresh parsley.
Close-up of cucumber gazpacho salad
Cucumber gazpacho salad – a light lunch

You should make cucumber gazpacho salad because it is:

  • A crisp, spicy and vibrant dish.
  • Budget-friendly – a simple salad made from seasonal veggies.
  • Seasonal – cucumbers, tomatoes, capsicums and red onions are now in season (spring).
  • Naturally vegan and dairy-free – no dairy or other animal products are needed to make this salad taste delicious.
  • Healthier – this dish is made from mainly raw vegetables.
  • Quick and easy – this salad only takes about 5 minutes to prepare!

Cucumber gazpacho salad’s main ingredients:

  • Red onion
  • Fresh plum tomatoes
  • Cucumber
  • Red capsicum
  • Garlic

Tips for busy cooks

I use a Continental cucumber for this salad but Lebanese cucumbers would also work well.

Use whichever type of fresh tomato that you prefer in this recipe. Truss or cherry tomatoes could also be used.

The amount of garlic and chilli in this recipe can be adjusted to your own taste.

If you don’t have balsamic vinegar, red wine vinegar can be used instead.

If you don’t have time to fry your own onions, a good substitute is to use store-bought fried shallots and just put 2 tsp of extra virgin olive oil into the dressing (instead of onion-infused oil).

This salad can be made in advance, covered and kept in the fridge until needed.

Cucumber gazpacho salad on a blue plate
A Spanish-inspired salad

Serving suggestions:

  1. Lunch (main) – enjoy a large serving of cucumber gazpacho salad with a couple of slices of multi-grain bread.
  2. Dinner (starter) – serve a smaller portion of this salad as a light entrée to your evening meal.
  3. Side dish – this salad is great to take to picnic or BBQ to share with friends.

A salad inspired by Spanish flavours

Cucumber gazpacho salad is a light dish that is ideal for lunch. Fresh and flavoursome, this salad is lovely to eat during warmer months in spring or summer.

Did this salad remind you of the flavours of gazpacho soup?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Looking for more spring recipes? Get more inspiration from my blog post: what to cook in spring

Cucumber gazpacho salad

Cucumber gazpacho salad is a light, crispy vegetable dish that is perfect for lunch. Inspired by the vibrant flavours of a gazpacho soup.
Meal Type Lunch, Salad, Side Dish, Starter
Cuisine Spanish-Inspired
Keyword Cucumber gazpacho salad, Vegan, Vegetarian
Total Time 5 minutes
Servings 4
Author Veg Coast Cook

Ingredients

  • 2 tbsp extra virgin olive oil
  • 100 g red onion (approx. 1 medium) peeled, halved & sliced
  • 200 g plum tomatoes, fresh
  • 300 g cucumber (approx. 1 medium)
  • 200 g red capsicum (approx. 1 medium) deseeded & stalk removed
  • 2 garlic cloves peeled & crushed
  • 1 tsp chilli flakes dried
  • 1 tsp balsamic vinegar
  • Salt & pepper

Garnish

  • Fresh parsley chopped

Instructions

  1. Put olive oil in a frying pan over a medium-hot heat. Add onion and fry until onion is crispy (this will only take a couple of minutes). Remove from heat and drain onion on some kitchen paper towel. Reserve the remaining oil in the frying pan to use in the dressing.
  2. Cut the tomatoes in half and scoop out the inner flesh & seeds into a bowl. Slice tomatoes and set aside.
  3. Thinly slice the cucumber and capsicum and set aside.
  4. To make a dressing for the salad, put the tomato seeds and the inner flesh from the tomatoes into a blender. Add garlic, chilli flakes, balsamic vinegar and 2 tsp of the olive oil that the onions were fried in. Season with salt & pepper. Blend until nearly smooth.
  5. To serve the salad (cold) - arrange sliced cucumber, capsicum and tomato on a large plate or platter. Drizzle over the tomato and garlic dressing. Sprinkle over some of the crispy fried onions and garnish with chopped parsley.

Recipe Notes

I use a Continental cucumber for this salad but Lebanese cucumbers would also work well.

Use whichever type of fresh tomato that you prefer in this recipe. Truss or cherry tomatoes could also be used.

The amount of garlic and chilli in this recipe can be adjusted to your own taste.
If you don’t have balsamic vinegar, red wine vinegar can be used instead.

Made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook



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