Gazpacho Salad

Serves: 10
Total Calories: 279


1/4 cup almonds blanched
1 clove garlic
1 slice white bread
1 1/2 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper freshly ground
1/3 cup water
2/3 cup vegetable oil
3 tomatoes peeled and cut into eighths
2 green bell peppers cored, seeded, and cut into thin 2-inch strips
2 cucumbers peeled, quartered, and cubed
8 green onions thinly sliced
3/4 cup jicama julienne-cut strips of (optional)
2 heads lettuce Bibb or Boston, washed, shredded, and crisped
2 avocados ripe, sliced
1/2 cup Monterey Jack cheese shredded


Place almonds, garlic, bread, vinegar, salt, and pepper in blender or food processor purée. Add water and continue to blend slowly pour in oil until consistency of heavy cream.

Toss tomatoes, green peppers, cucumbers, green onions, and optional jicama with dressing. Place shredded lettuce in a large salad bowl top with vegetable-dressing mixture and sliced avocados. Sprinkle cheese over top.

Nutritional Facts:

Serves: 10
Total Calories: 279
Calories from Fat: 159

This Gazpacho Salad recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.

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