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Gazpacho Salad

Spanish
Salad / 16 August 2019
Gazpacho Salad
Taste Score: %80

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<a href="https://www.petitegourmets.com/recipes/gazpacho-salad"><p style="margin: 0 0 6px;"><img style="width: 14px; padding: 0 4px 0 0;" src="https://d2lswn7b0fl4u2.cloudfront.net/assets/icons/pg-round-favicon.ico" />Gazpacho Salad</p><img style="display: block; width: 100%;" src="https://d2lswn7b0fl4u2.cloudfront.net/photos/pg-top-view-photo-of-vegetable-salad-1577621018.jpg" alt="Gazpacho Salad" /><p style="padding: 6px 0 12px;">Preheat the oven to 200 C. Mix the tomatoes, olive oil, cinnamon, and chili flakes in a roasting tin, and season with salt and pepper. Roast for 10-15 minutes, or until the tomatoes start to split. Set aside. Mix the beetroot, cucumber, red pepper, green pepper, celery, garlic, and spring onion in a... - <strong>Show More</strong></p></a>
Difficulty Medium
Servings 2 people
Preperation 10 mins
Cooking 15 mins
Total 25 mins

Ingredients

Directions

  1. Preheat the oven to 200 C. Mix the tomatoes, olive oil, cinnamon, and chili flakes in a roasting tin, and season with salt and pepper. Roast for 10-15 minutes, or until the tomatoes start to split. Set aside.
  2. Mix the beetroot, cucumber, red pepper, green pepper, celery, garlic, and spring onion in a bowl.
  3. Make the dressing by mixing the olive oil and hot sauce in a bowl, then toss it through the vegetables, add the roasted tomatoes, and toss again.
  4. Chop the avocado roughly, then toss with the lemon juice to prevent discoloration.
  5. Spoon the gazpacho salad into a serving bowl, then add the avocado and sprinkle over the basil leaves.

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