If you don’t know what gazpacho is, you can go to the glossary on the bettycrocker.com website to find the definition for it and lots of other recipe, food and cooking terms too. Just click on “How—To” (on the red bar) and then click on “Glossary” (on the brown bar). When you land on the glossary page, you will see: “Find a Definition: Ingredients” and then click on I-G. It’s a little hard to describe here but it's easy to use.
Back to gazpacho—I’ve always loved this cold, summer tomato soup and like to serve it on hot summer nights as a light first course. Recently, I came across a complicated Gazpacho Salad recipe that simplified and made easier to make.
Individual Layered Gazpacho Salads
Chop vegetables that are in Gazpacho soup (tomatoes, sweet bell peppers, onions, celery, cucumbers) and layer them on a salad plate in a round mold. I use a 4-inch round cutter or you can use a tuna can or any other can with that diameter by cutting off the lids from the top and bottom of the can. Sometimes I use shredded carrots for more color and crunch or some cooked and cooled corn (it just seems so summery).
Finally, pour some of your favorite salad dressing into a squeeze bottle (I use a plastic honey bottle) and drizzle it over the salads. I used a French dressing and then sprinkled cracked black pepper over the top. Garnish with halved cherry tomatoes. These salads look fancy but are easy to make.