Gazpacho Salad

So what's a girl to do when she's got a whole lot of cucumbers and tomatoes -- and she wants to have Mexican for dinner? Well, she makes Gazpacho Salad!

I found the original recipe at Taste of Home. I messed around with the amounts of the ingredients and left a few things out (because of personal taste and what I had on hand) but feel free to go with the original. It's completely MSPI-friendly as is.

Also, the Taste of Home version says to stack everything in layers. I'm not that fancy; I just mixed it all up in a bowl.


Gazpacho Salad

2 tomatoes, seeded and chopped
1 cucumbers, peeled and sliced
1 green peppers, seeded and thinly sliced
3 green onions, chopped
1/4 cup olive oil
1/4 cup white vinegar
1/4 cup lemon juice
1 tbsp. chopped fresh parsley
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground cumin

In a large bowl, gently toss together the first four ingredients.

In a small bowl, combine the remaining ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

Tip: Although the flavors intensify as this salad sits, it's still delicious served immediately without the wait.

Quick Start with MSPI Mama: This is one of my Quick Start recipes.