Garden Gazpacho Salad

Course : Gazpacho
Serves: 4
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1 cup wish-bone robusto italian dressing -- (8 oz.)
1/4 cup tomato juice
6 dashes hot pepper sauce -- (opt.)
2 medium cucumbers -- chopped
2 medium tomatoes -- chopped
2 medium green bell peppers -- chopped
1 medium onion -- chopped
1 loaf unsliced round bread -- (about 9 in. diameter)
1 bunch lettuce leaves

Preparation / Directions:

In large bowl, blend robusto Italian dressing, tomato juice and hot pepper sauce. Stir in vegetables. Cover and marinate in refrigerator, stirring occasionally, at least 2 hours. Cut lengthwise slice off top of bread. Hollow out center, leaving 1/2-inch shell. Just before serving, line bread shell with lettuce and fill with vegetable mixture. To serve, spoon out vegetable mixture, then cut bread shell into wedges. Also terrific with Wish- Bone Italian, Lite Italian or Fat Free Italian Dressing. Exciting Suggestions For Unused Bread: Italian-Style Croutons: Cut bread into cubes, toss with robusto Italian dressing and broil until golden. Home-Style Breadcrumbs: In food processor, process until finely ground. Seal in air-tight container and store in freezer for later use.

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