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Gazpacho Salad
6 tomatoes, chopped
1 onion, chopped
2 cucumbers, peeled, seeded and chopped
1/2 cup black olives, sliced
2 green peppers, chopped
3-4 stalks celery, chopped
3 cloves garlic, minced |
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 Tbsp. fresh parsley
1 Tbsp. fresh basil, chopped
1 tsp. Tabasco
salt and pepper to taste |
Combine tomatoes, onion, cucumbers, black olives, green
peppers and celery together in a large bowl and toss well.
Combine garlic, red wine vinegar, olive oil, parsley,
basil Tabasco and salt and pepper in a separate container and mix well.
Refrigerate for several hours, pour over tomato mixture just before serving
and toss well.
Serve over lettuce leaves.
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