Gazpacho Salad Veg CD
ACC Italian 15mins
4 Cold Vegetarian Vegetables
Herbs Salads Accompaniment Eggless Italy
Large ripe Tomatoes
Green 1 Capsicum, deseeded and diced
Small Onion, finely chopped
Garlic Clove, crushed
tbsp Olive Oil
tbsp White Wine Vinegar
tbsp Fresh Parsley, chopped
and Black Pepper
Thick slices Bread
Cut each tomato into 8 wedges and discard the seeds and place into a large bowl.
Peel and cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Cut across into thin slices and add
to the tomatoes together with the capsicum
In another bowl, whisk together the garlic, oil, vinegar, parsley, salt and pepper. Pour over the salad, toss lightly and
chill for 30 minutes.
Meanwhile, remove crusts and cut the bread into 12.5mm/½ inch cubes. Heat 12.5mm/½ inch of oil in a frying pan and
fry the cubes of bread, a few at a time,
turning frequently, until crisp and golden. Drain on kitchen paper and leave to cool.
To serve - add the croutons to the salad and toss lightly. Serve at once.
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