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Gazpacho Salad
1
3
4
1
cucumber, peeled and sliced
scallions with green ends, coarsely chopped
plum tomatoes, quartered
red pepper, cored, seeded, and coarsely chopped
Gazpacho Dressing:
shallots, peeled and minced
egg substitute equivalent to 1 egg
2
3
1
1
/4 cup tomato juice
/2 cup extra virgin olive oil
/4 cup red wine vinegar
Dash of Tabasco sauce
tablespoons fresh chopped dill
2
salt and pepper to taste
Prepare dressing by combining all ingredients and whisk until
smooth. Refrigerate, loosely covered, until thick, at least one
hour. Combine all the vegetables in a bowl and toss gently
with the dressing.
Gazpacho Salad
62
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