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gazpacho salad

This is really good, and uses those plentiful cucumbers!  Also a great 
no-heat supper for these muggy Chicago summer nights.
Gazpacho Salad - adapted from Vegetarian Times Cookbook
Serves 6
1 28 ounce can unsalted tomatoes, drained and chopped
2 cucumbers, diced
1 green bell pepper, very thinly sliced
1 onion, chopped
2 tablespoons capers
1/3 cup red wine vinegar
pinch cumin
2 tablespoons chopped fresh parsley
2 tablespoons chopped shallot
2 cloves garlic, pressed

Layer vegetables in glass bowl in the order shown.  Mix vinegar, cumin, 
parsley, shallot, and garlic.  Pour over vegetables.  Cover and refrigerate 
at least two hours.  Toss before serving.