This came from Vegetarian Times Cookbook. It is so excellent, easy and
refreshing for a summer meal. It called for 1 T. of oil originally. You can
do without any, but I use 1 teaspoon which still makes it an amazingly low
calorie and fat count.
Ruth in the sticky Chicago 'burbs
* Exported from MasterCook *
Gazpacho Salad
Recipe By : Vegetarian Times Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Healthy And Hearty Main Dishes
Salads Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups canned tomatoes -- drained and chopped
2 whole cucumber -- diced
1 whole green bell pepper -- sliced very thin
1 whole onion -- diced
2 tablespoons capers
1/4 cup red wine vinegar
1 tablespoon olive oil (I use 1 teaspoon, I have also used none -
the calorie and fat content with only 1 teaspoon is soooo low, that I don't
feel bad about it.)
2 tablespoons chopped fresh parsley
2 tablespoons chopped shallots
1/8 teaspoon cumin
2 whole cloves garlic -- pressed
In a glass bowl, layer vegetables in the order shown. In a separate bowl,
combine vinegar, oil, parsley, shallots, cumin and garlic. Pour over the
vegetables. Cover and chill at least 2 hours. Toss before serving.
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NOTES : Good with cornbread muffins.