Salad (2011 - 2015) in Cooking Posted October 2, 2014 Has anyone ever juiced a salad?you can think of gazpacho as a liquid salad. but then i am not talking about restaurant style pureed mostly tomato thing. of course, i still use plum tomatoes canned in juice, pureed and diluted by 1/3 with water and cooked minimally for 3-5 min as liquid, but then you add diced celery, cukes, red bell pepper and MORE tomatoes, parsley, spices....can add some dry white wine too.. so it becomes a liquid salad. actually that is exactly how i called it when i was describing it to my mom - a salad that does not require so much chewing..if you also grate pepper/celery/cukes - there is very little chewing left (for those who sadly can't or don't want to do it a lot), but the taste is the same.i prefer mostly raw/roasted veggies myself for salads, but i also convert various dishes from soups to sides or 'main salads' quite often.depending on ingredients, of course, addition of diluted yogurt can almost stretch it into a soup of a kind. you can also dilute it with veggie juices raw or pasterized - spicing the liquid similar to dressing will make more like a soupy salad .then there is bulgarian yogurt soup (tarator) - where you add chopped walnuts/cukes/dill and garlic to yogurt base.then there is 'cold russian borsch' - that is you simmer beets until done and then add chopped fresh cukes, sliced cooked beets, chopped hard boiled egg and chopped fresh dill. you can add some garlic/scallions/chopped walnuts too. or grate most veggies. that should qualify for liquid salad too.they are mostly cold soups, as i think raw veggies would be funny in hot soup.but i very often put raw garnishes in my soups too, since i just want my fresh veggies ALL the time... it's not exactly a salad, but sort of in-between.like i add chopped scallions/watercress and sliced cherry tomatoes to my boullabaisse.and chopped cherry tomatoes/diced red bell pepper to my corn chowder.... you get the idea.herbs go in instead of 'green salad' - parsley/dill/cilantro. and watercress is just a fantastic actual salad green addition. most creamy chowders can take it fantastically.mexicans have this tortilla soup, where you add raw fixings to a creamy soup, just like for tacos fresh avo, chopped iceberg, scallions, hot-pepper or salsa cruda (tomato-cilantro-onion-jalapeno)i prolly can come up with more examples, given time.