| Gazpacho Salad | | | | | | | | | | | | | | | | | | | | | 2 cucumbers, peeled and diced | | 2 tomatoes, peeled and diced | | | | 2 green peppers, seeded and slivered | | 1 avocado, sliced | | | | | | 1 onion, chopped | | | | Lemon juice | | | | | | 12 black olives | | | | Chopped parsley | | | | | | | | | | | | | | | | | Dressing: | | | | | | | | | | | | | | | | | | | | | | 2 garlic cloves, minced | | | 1/4 cup vinegar | | | | | | Pinch ground cumin | | | 1 tbsp chopped parsley | | | | | 1/2 cup olive oil | | | | 2 tbsp chopped shallots | | | | | | | | | | | | | | | | In a deep serving bowl, arrange alternate layers of vegetables (except avocado). Sprinkle layers lightly | | with salt and pepper. In a wooden bowl, mash garlic with cumin and a little salt into a paste. Beat in oil | | vinegar; stir in parsley and shallots. Pour the dressing over the salad. Chill 2 to 3 hours. Before serving, | | arrange sliced avocado on top of salad; sprinkle with lemon juice & chopped parsley. | |
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