Reviewed: Sep. 14, 2011

I made this in a one quart Ball canning jar, so didn't need as much of the mixture called for. I blended the dressing ingredients in the blender and poured over it all. Took this on vacation and it lasted all week long, got better tasting with each day. I used corn tortillas to dip with, or just ate with some cottage cheese for lunch.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Jun. 9, 2011

I've been looking for salad recipes now that the hot summer months are here. This is the kind i like, something that will be in fridge ready for an easy lunch. I served it with avocado slices. I did use the green on. in the salad instead of dressing because i prefer it to regular, and i added a seeded Jalapeno. Thanks for sharing.

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Reviewer:

JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

Reviewed: Sep. 7, 2010

At first we weren't sure. This tasted good, but not sure what to do with it... until it had been in the fridge for a couple weeks and I used it as a base for sloppy joes. WOW, the best sloppy joes we ever ate! Add about 1cup gazpacho, chopped well, to 1 1/2 lbs hamburger, browned & drained. Add 3-4 tbsp brown sugar to taste, 1/2 tsp red pepper flakes, 1 cup ketchup, 1/4 cup water (rinse ketchup bottle out if empty & add), 1/2 tsp garlic powder, 1 tsp. seasoned salt (I used hot pepper & garlic salt), Bring to a boil, then simmer uncovered 20 min. Wonderful, thank you! We can't wait to try this in other dishes!

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Reviewer:

KAT

Cooking Level: Expert

Living In: Zanesville, Ohio, USA

Reviewed: Aug. 23, 2010

Loved your recipe. I like chunky gazpacho, so this was perfect for us. The dressing was really good. In the past, I've experienced dressing that separated in chunkier style gazpacho, so I used my blender to mix the dressing. It worked really well. I did use white wine vinegar and a smidge more cumin. Thanks for a great way to make the most of great summer vegetables.

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Reviewer:

queennana

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Cooking Level: Intermediate

Living In: Kannapolis, North Carolina, USA

Reviewed: Aug. 3, 2010

Gorgeous! I make all kinds of variations of this salad with whatever I have in the fridge (within reason!). I like to add a little coriander instead of parsley for a more Mexican flavour but realize this is not for everyone.

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Lady Laff

Home Town: Newport, Rhode Island, USA

Reviewed: Jul. 10, 2010

Have tried this recipe many times with fresh from the garden and store bought vegetables and herbs. Turns out great every time and is perfect for summer cookouts. Great by itself or on a hot dog or hamburger. I always add fresh basil only because I love basil not because the recipe needs it.

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Reviewer:

Lisa H.

Living In: Valparaiso, Indiana, USA

Reviewed: Jun. 27, 2009

I just made this and left it to marinate overnight. Already, it smells incredible. I did use sea salt and added fresh ground black pepper. After giving it a go the next day, I really like it. I think when I make this again(and I will be making this again, especially for summer get-togethers), I might add more cumin and maybe a bit of cilantro. Maybe a bit of balsamic vinegar for a deeper flavor? This would be a great stand it for salsa for your favorite mexican dishes. Very good.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 1, 2008

Florence - This is perfect as written and is a Tailgater's Dream - made a day or two ahead is a big plus, too. It made a great wrap sandwich, by the way. Thanks~

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Reviewer:

Potsticker

Cooking Level: Expert

Reviewed: Aug. 23, 2007

My husband really adored this. It is true the longer it sits in the fridge the beter it tastes. I didn't have any sliced olives so I used chopped olives instead and it was fine. I was only able to layer once but it still worked fine also I used white wine vinager, It worked well.

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