Spicy Cucumber and Tomato Salad & Gazpacho

This spicy no-cook salad can be transformed into gazpacho with a whir of a blender and a splash of V8. Be careful to remove the seeds and ribs from the jalapeño- those babies are spicy!


2 cups diced cucumber

1 small red onion, finely minced

2 cups finely diced tomatoes

1 to 2 jalapeño (to taste), seeded if desired and finely chopped

1/2 cup chopped cilantro, plus several sprigs for garnish

2 tablespoons fresh lime juice

1 tablespoon red wine vinegar or sherry vinegar

3 tablespoons extra virgin olive oil


For salad: Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt and additional cilantro. Toss together, and taste and adjust seasonings.

For gazpacho: Blend leftover salad with V8 vegetable juice and 1-2 additional tomatoes.


One thought on “Spicy Cucumber and Tomato Salad & Gazpacho

  1. Pingback: What’s In Season Now? | A Girl's Gotta Eat

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