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
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
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.