photo:
Sara Robertson

Gazpacho Salad

• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 cups chopped seeded firm-ripe tomatoes
• 1 cup diced (1/4 in.) peeled, seeded cucumber
• 1/2 cup each diced (1/4 in.) red, green, and yellow bell peppers
• 1/3 cup thinly sliced celery
• 1/3 cup minced red onion
• 1/4 cup thinly sliced radishes
• 2 tablespoons chopped fresh cilantro

Preparation

In a bowl, mix vinegar, oil, salt, pepper, and garlic powder. Stir in tomatoes, cucumber, bell peppers, celery, onion, radishes, and cilantro. Chill until cold, at least 1 hour, or up to 4 hours.

Marsha Stout, Benicia, CA, Sunset