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Gazpacho Wrap

Source: All Wrapped Up
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Active Time:  15 Minutes
Total Time:  15 Minutes
  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.
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
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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 No-Cook Dinners
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 239
Sodium: 15mg
Fiber: 4g
Carbohydrates, Total: 14g
Protein: 3g
% Cal. from Fat: 72%
Fat. Total: 19g
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