Recipe courtesy of Gourmet Magazine

Leftover Salad Gazpacho

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  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
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4 pieces of white bread, cut into triangles

Olive oil for the bread

1 bunch arugula

1/4 head shredded cabbage

3 plum tomatoes, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 red onion, chopped

1/2 cup cucumber, chopped

2 tablespoons parsley

2 cloves garlic, peeled

1/4 cup olive oil

Juice of 1/2 lemon

1/2 cup V-8 juice

1 small can diced tomatoes


  1. Preheat oven to 350 degrees. Trim the crust off of the bread, brush with olive oil, and place on a baking sheet. Cook in the oven until well browned. Next, place the arugula, cabbage, plum tomatoes, bell peppers, red onion, cucumber, and parsley in the bowl of a food processor. Pulse. While the food processor is running add the garlic, olive oil, lemon juice, V-8 juice, and canned tomatoes. Refrigerate or serve immediately.;


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