Cool Gazpacho Salad

This salad version of the popular summer soup tastes best after it sits for a little while so the flavours meld, but it’s best eaten the same day it’s made. Tomatoes are full of lycopene, a red pigment linked to the prevention of cervical and prostate cancers.

Ingredients

• 6 ripe tomatoes
• 2 peppers, preferably orange or yellow
• 2 celery stalks
• 1 English cucumber
• ½ small red onion
• ¼ cup (50mL) red wine vinegar
• 2 garlic cloves, minced
• 1 tsp (5mL) each celery salt and dried oregano leaves
• ½ tsp (2mL) each Tabasco, Worcestershire and salt
• 3 tbsp (45mL) olive oil

Directions

1) Core tomatoes, then cut in half. Squeeze out and discard seeds. Coarsely chop tomatoes. Cut peppers into large, chunky pieces. Thinly slice celery. Peel cucumber, if you wish. Slice in half lengthwise. Using a spoon, scrape out and discard any seeds. Thickly slice. Thinly slice onion. Place all in a large bowl.
2) In a small bowl, whisk vinegar with garlic, celery salt, oregano, Tabasco, Worcestershire and salt until evenly mixed. Slowly whisk in oil. Taste and add more celery salt, if needed. Drizzle over vegetables. Toss to coat.
3) Salad will keep well, covered and refrigerated, up to 6 hours. This is a great side dish to have with grilled steak or chicken!

Exchanges

Makes 12 servings.
Count each serving as 1 fat (group 7) and 1 restricted vegetable (group 2).