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Gazpacho Salad
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Description
My Mom’s recipe. I think I was in college before I knew that gazpacho was soup! This is perfect for all the garden bounty that is being harvested right now. It is a perfect main course with crusty bread and white wine!
Ingredients
- 2 whole Cucumbers, Thinly Sliced
- 1 teaspoon Salt
- ⅔ cups Olive Oil
- 1 Tablespoon Basil
- ⅓ cups Red Wine Vinegar
- 2 cloves Garlic (more Or Less If You Like)
- 10 whole Mushrooms, Thinly Sliced
- 4 whole Scallions, Sliced
- ½ cups Fresh Parsley, Minced
- 3 whole Tomatoes, Cubed
- 1 whole Green Pepper, Thinly Sliced
- 1 teaspoon Pepper
- ½ pounds Swiss Cheese, Cubed
- 3 whole Hard-boiled Eggs, Sliced
Preparation
Salt the cucumbers. Let stand 30 minutes. Drain excess water.
Mix oil, basil, vinegar and garlic. Add mushrooms, scallions, cucumbers and parsley. Mix well. Lay tomatoes on top, then green pepper. Add pepper to taste. Cover and chill 4 hours. Before serving, add cheese and eggs. Toss.
This is almost better the 2nd day after it marinates overnight. So make sure you have some leftovers!
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