Summer Gazpacho Salad
 A chunkier version of gazpacho, this summery salad is filled with juicy tomatoes, sweet bell peppers, and crunchy cucumbers. Ingredients 1 cup diced red onion, from 1 small red onion 3 lbs tomatoes 1 English (or hothouse) cucumber, seeded and diced (no need to peel) 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 1 teaspoon Tabasco 3 tablespoons balsamic vinegar, best quality ¼ cup extra-virgin olive oil, best quality 1 teaspoon salt ¼ teaspoon freshly ground black pepper ¼ cup chopped fresh cilantro (okay to substitute flat-leaf parsley) 1 cup diced red onion, from 1 small red onion 3 lbs tomatoes 1 English (or hothouse) cucumber, seeded and diced (no need to peel) 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 1 teaspoon Tabasco 3 tablespoons balsamic vinegar, best quality ¼ cup extra-virgin olive oil, best quality 1 teaspoon salt ¼ teaspoon freshly ground black pepper ¼ cup chopped fresh cilantro (okay to substitute flat-leaf parsley) Instructions Place the diced onions in a small bowl and cover with cold water. Let soak for 10 minutes, then drain. Using a serrated knife, cut the tomatoes in half through their “equator.” Holding each tomato half over a large mixing bowl, use a finger to scoop out the seeds and juices (those will make up part of the dressing). You can also gently squeeze the tomato half to push out the seeds. Remove the cores and dice the tomatoes, then add it to the bowl with the tomato juices/seeds along with the drained onions and remaining salad ingredients. Toss well. Chill the salad the refrigerator for at least 1½ hours and up to 4 hours to allow the flavors to marry. During this time, the vegetables will exude more juice so you'll need to taste and adjust the seasoning with salt, pepper, balsamic vinegar, and more Tabasco before serving, if necessary. Spoon the vegetables and dressing into bowls and serve cold with soup spoons. Note: It may seem odd to juice and seed the tomatoes when they end up as part of the salad anyway. The reason behind that is to preserve both. Otherwise, they tend to spill off the cutting board and make a mess (especially if you have very juicy tomatoes). Place the diced onions in a small bowl and cover with cold water. Let soak for 10 minutes, then drain. Using a serrated knife, cut the tomatoes in half through their “equator.” Holding each tomato half over a large mixing bowl, use a finger to scoop out the seeds and juices (those will make up part of the dressing). You can also gently squeeze the tomato half to push out the seeds. Remove the cores and dice the tomatoes, then add it to the bowl with the tomato juices/seeds along with the drained onions and remaining salad ingredients. Toss well. Chill the salad the refrigerator for at least 1½ hours and up to 4 hours to allow the flavors to marry. During this time, the vegetables will exude more juice so you'll need to taste and adjust the seasoning with salt, pepper, balsamic vinegar, and more Tabasco before serving, if necessary. Spoon the vegetables and dressing into bowls and serve cold with soup spoons. Note: It may seem odd to juice and seed the tomatoes when they end up as part of the salad anyway. The reason behind that is to preserve both. Otherwise, they tend to spill off the cutting board and make a mess (especially if you have very juicy tomatoes). Nutrition Information Powered by Per serving (8 servings) Serving size: about 1 1/2 cups Calories: 120 Fat: 7 g Saturated fat: 1 g Carbohydrates: 13 g Sugar: 7 g Fiber: 3 g Protein: 2 g Sodium: 307 mg Cholesterol: 0 mg Per serving (8 servings) Serving size: about 1 1/2 cups Calories: 120 Fat: 7 g Saturated fat: 1 g Carbohydrates: 13 g Sugar: 7 g Fiber: 3 g Protein: 2 g Sodium: 307 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.