Macho Gazpacho Vegetable Chunk Salad

Ingredients

  • Coarse salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil, eyeball the amount
  • 1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)
  • 1 lime or ½ lemon, juiced
  • 1 tablespoon red wine vinegar
  • 3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley
  • 4 ribs celery from the heart, including leafy tops
  • + 15 more ingredients
    • ½ red onion, peeled
    • 1 green bell pepper, seeded
    • 2 vine ripe tomatoes, seeded
    • 19182½ seedless cucumber, also known as English cucumber
    • Coarse salt and freshly ground black pepper
    • ¼ cup extra-virgin olive oil, eyeball the amount
    • 1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)
    • 1 lime or ½ lemon, juiced
    • 1 tablespoon red wine vinegar
    • 3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley
    • 4 ribs celery from the heart, including leafy tops
    • ½ red onion, peeled
    • 1 green bell pepper, seeded
    • 2 vine ripe tomatoes, seeded
    • 19182½ seedless cucumber, also known as English cucumber

1. Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over ...

View full recipe at SpringPad

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