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Grilled Tomato Gazpacho SaladGrilled Tomato Gazpacho Salad
Grilled Tomato Gazpacho Salad

Grilled Tomato Gazpacho Salad

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Recipe - ShopRite Liquors of Paramus
GrilledTomatoGazpachoSalad.jpg
Grilled Tomato Gazpacho Salad
Prep Time25 Minutes
Servings6
Cook Time10 Minutes
Calories106
Ingredients
4 large tomatoes, cored and quartered
1 garlic clove, minced, divided
2 tbs fresh lemon juice
2 tbs Pompeian® Red Wine Vinegar
2 tsp chopped fresh cilantro leaves
1 tsp Tabasco® sauce
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 cup plus 1 teaspoon Pompeian Extra Virgin Olive Oil, divided
3 celery ribs, diagonally sliced 1/4-inch thick
2 green onions, thinly sliced
1 English cucumber, cut lengthwise in half, then sliced 1/4-inch thick
1 red bell pepper, cut into 1/2-inch pieces
1/2 large red onion, sliced 1/4-inch thick
1/3 cup panko breadcrumbs
Directions

1. Prepare outdoor grill for direct grilling over high heat; spray tomatoes with cooking spray. Place tomatoes on hot grill rack; cover and cook 10 minutes or until charred and skin is blistered, turning occasionally. Let cool

 

2. In large bowl, whisk half the garlic, lemon juice, vinegar, cilantro, Tabasco, ¼ teaspoon salt, cumin and paprika; whisking constantly, slowly drizzle in ¼ cup oil until emulsified. Add celery, green onions, cucumber, pepper, red onion and tomatoes; toss, cover and refrigerate at least 1 hour or overnight.

 

3. In large skillet, cook and stir breadcrumbs, â…› teaspoon salt, and remaining 1 teaspoon oil and half the garlic over medium heat 5 minutes or until golden brown; cool.

 

4. Serve salad sprinkled with breadcrumb mixture.

 

Chef Tip: Tomatoes can also be grilled on the stove top on a grill pan over high heat.

 

Nutritional Information
  • Per serving:
  • 12 g (1g Saturated) Fat
  • 0 mg Cholesterol
  • 165 mg Sodium
  • 13 g Carbohydrates
  • 3 g Fiber
  • 6 g Sugars
  • 0 g Added Sugars
  • 3 g Protein
25 minutes
Prep Time
10 minutes
Cook Time
6
Servings
106
Calories

Shop Ingredients

Makes 6 servings
4 large tomatoes, cored and quartered
Not Available
1 garlic clove, minced, divided
Not Available
2 tbs fresh lemon juice
Not Available
2 tbs Pompeian® Red Wine Vinegar
Not Available
2 tsp chopped fresh cilantro leaves
Not Available
1 tsp Tabasco® sauce
Not Available
1/4 tsp ground cumin
Not Available
1/4 tsp smoked paprika
Not Available
1/4 cup plus 1 teaspoon Pompeian Extra Virgin Olive Oil, divided
Not Available
3 celery ribs, diagonally sliced 1/4-inch thick
Not Available
2 green onions, thinly sliced
Not Available
1 English cucumber, cut lengthwise in half, then sliced 1/4-inch thick
Not Available
1 red bell pepper, cut into 1/2-inch pieces
Not Available
1/2 large red onion, sliced 1/4-inch thick
Not Available
1/3 cup panko breadcrumbs
Not Available

Nutritional Information

  • Per serving:
  • 12 g (1g Saturated) Fat
  • 0 mg Cholesterol
  • 165 mg Sodium
  • 13 g Carbohydrates
  • 3 g Fiber
  • 6 g Sugars
  • 0 g Added Sugars
  • 3 g Protein

Directions

1. Prepare outdoor grill for direct grilling over high heat; spray tomatoes with cooking spray. Place tomatoes on hot grill rack; cover and cook 10 minutes or until charred and skin is blistered, turning occasionally. Let cool

 

2. In large bowl, whisk half the garlic, lemon juice, vinegar, cilantro, Tabasco, ¼ teaspoon salt, cumin and paprika; whisking constantly, slowly drizzle in ¼ cup oil until emulsified. Add celery, green onions, cucumber, pepper, red onion and tomatoes; toss, cover and refrigerate at least 1 hour or overnight.

 

3. In large skillet, cook and stir breadcrumbs, â…› teaspoon salt, and remaining 1 teaspoon oil and half the garlic over medium heat 5 minutes or until golden brown; cool.

 

4. Serve salad sprinkled with breadcrumb mixture.

 

Chef Tip: Tomatoes can also be grilled on the stove top on a grill pan over high heat.