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Diced gazpacho salad
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| Artist: |
_ |
| Categories: |
Salads, Soups, Spanish, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 7
| med | Tomatillos | | 1/4
| tsp | Salt | | 1/2
| tsp | Oregano | | 1/4
| cup | Whole parsley sprigs | | | Black pepper | | 1/3
| cup | Olive oil | | 1
| small | Red onion | | 1
| med | Cucumber | | 1
| large | Red bell pepper | | 1
| small | Avocado |
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Procedures:
| 1 | Remove husks from tomatillos and rinse. | | 2 | Dice red onion to yield ?cup. | | 3 | Seed cucumber and cut into ?inch dice to yield 1 cup. | | 4 | Seed red bell pepper and cut into ?inch squares to yield 1 ?cups. | | 5 | Peel avocado and cut into ?inch dice. | | 6 | Coarsely slice 2 tomatillos and combine in food processor with salt, oregano, parsley, and pepper to taste; chop fine. | | 7 | Add oil and blend. | | 8 | Cut remaining tomatillos into ?inch dice. | | 9 | Combine diced tomatillos, onion, cucumber, and red pepper in a serving dish; toss with dressing. | | 10 | Add avocado and toss gently. | | 11 | Cover and chill for about an hour before serving to 4 |
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