Diced Gazpacho Salad Recipe
Recipe Ingredients
7 medium tomatillos
1/4 tsp salt
1/2 tsp oregano
1/4 cup whole parsley sprigs
1 black pepper
1/3 cup olive oil
1 small red onion
1 medium cucumber
1 large red bell pepper
1 small avocado
Recipe Preparation
Remove husks from tomatillos and rinse. Dice red onion to yield 1/2
cup. Seed cucumber and cut into 1/2-inch dice to yield 1 cup. Seed
red bell pepper and cut into 1/2-inch squares to yield 1 1/2 cups.
Peel avocado and cut into 1/2-inch dice. Coarsely slice 2 tomatillos
and combine in food processor with salt, oregano, parsley, and
pepper to taste; chop fine. Add oil and blend. Cut remaining
tomatillos into 1/4-inch dice.
Combine diced tomatillos, onion, cucumber, and red pepper in a serving
dish; toss with dressing. Add avocado and toss gently. Cover and
chill for about an hour before serving to 4.
from Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth
Schneider
Source: Chicago Sun Times, March 20, 1986
Servings: 4
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Diced Gazpacho Salad Recipe from the Recipes-4U Collection
You can now stop spending your hard earned cash on overpriced recipe cook books or pricey nights out in poncy dining establishments, all you have to do is find and print out the recipe that you have chosen and commence preparing great meals to delight your friends in the convenience of your own kitchen
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