Diced gazpacho salad

Yield: 4 Servings

Measure Ingredient
7 mediums Tomatillos
¼ teaspoon Salt
½ teaspoon Oregano
¼ cup Whole parsley sprigs
\N \N Black pepper
⅓ cup Olive oil
1 small Red onion
1 medium Cucumber
1 large Red bell pepper
1 small Avocado

Remove husks from tomatillos and rinse. Dice red onion to yield ½ cup. Seed cucumber and cut into ½-inch dice to yield 1 cup. Seed red bell pepper and cut into ½-inch squares to yield 1½ cups.

Peel avocado and cut into ½-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 ¼-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

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