Gazpacho Wrap

  • Active Time 15m
  • Total Time 15m

Serves 6

While gazpacho is really a soup, for years I have been making it more and more chunky and less pureed. So the next logical step is to not chop the soup ingredients at all, and serve the crunchy and garlicky-flavored vegetables as a wrap.

ingredients

  • 1 medium Bermuda or other sweet white onion, peeled, halved, and thinly
  • sliced
  • 2 cucumbers, peeled, seeded, and cut into long spears
  • 1 green bell pepper, seeds and ribs removed, cut into long, thin slices
  • 1 red bell pepper, seeds and ribs removed, cut into long, thin slices
  • 6 medium to large tomatoes, peeled, seeded, and cut into thin wedges
  • 5 garlic cloves, peeled and minced
  • 2 teaspoons finely chopped jalapeno pepper or 1 teaspoon Tabasco sauce
  • 1/4 cup sherry or red wine vinegar
  • Salt and freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup chopped fresh cilantro leaves (optional)
  • Romaine or Boston lettuce leaves
  • 10-inch flour tortillas or pita bread

directions

Combine the onion, cucumbers, green and red bell peppers, and tomatoes

in a large bowl. Combine the garlic, jalapeno, vinegar, and salt and pepper

to taste in a jar with a tight-fitting lid, and shake well. Add the olive

oil and cilantro, if used, and shake again. Pour the dressing over the

vegetables, and toss well to coat.

Place the tortillas on a counter, and place a lettuce leaf and a portion

of salad along one edge of each, leaving a 2-inch margin on both sides.

Tuck in the sides to enclose the filling, and roll the tortillas firmly but

gently, beginning at the filled edge. Cut in half on the diagonal, and

serve immediately.

NOTE: If using pita bread, line the thin side of each pocket with a lettuce

leaf, and then stuff in the salad. This salad improves in flavor if made a

few hours in advance and refrigerated, tightly covered. Use within 6 hours,

and do not make the wraps in advance.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 1640

nutrition information per serving

239 calories; 19g total fat; 0mg cholesterol; 15mg sodium; 14g carbohydrates; 4g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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