Gazpacho Tomato Salad

 Ingredients:

_salad_

2 lb mixed tomatoes, cut into 1 inch chunks

2 small bell peppers (red and yellow), cut into 1/2 inch dice

2 scallions, thinly sliced

3/4 c flat-leaf parsley leaves

dressing

2 slices white sandwich bread, crusts removed

1 lb seedless cucumber, roughly chopped

1/4 c flat-leaf parsley leaves

2 scallions, roughly chopped

2 small garlic cloves

1/4 c extra-virgin olive oil

3 tbsp sherry vinegar

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

several dashes Tabasco sauce

Directions

toss tomatoes, peppers, scallions and parsley in a large salad bowl. Mound mixture in center of bowl.

Dressing: Place bread in a colander or sieve and place under cold running water until very soft and mushy; gently press out excess water from bread. Place into a blender; add remaining dressing ingredients and puree until mixture is very smooth and uniformly green. Pour dressing around tomato mixture in bowl. Toss before serving.

Source: Good Housekeeping, Redbook & Country Living

125 Best Blender Recipes, Spring 2011

makes 6 servings

Cyndy who has posted so many wonderful recipes on here recently shared this with me. I knew I had to make it 😉

This is fantastic!!! Thanks Cyndy for sharing!