Spanish Gazpacho Salad
In Spain, where the dish originated, there is probably as many versions of gazpacho as there are cooks. So feel free to substitute other fresh ingredients . Thinly sliced zucchini and Spanish onion work well. You might even add slivered almonds, green olives or cheese. Have some fun and use your imagination.
- 1 small cucumber
- 2 cups of Rotini or other small pasta
- 1/3 cup vegetable oil
- 5 tbs white vinegar
- 1 clove garlic, crushed
- 1 tsp dried basil
- kosher salt and fresh cracked black pepper to taste
- 1/2 lb button mushrooms, sliced
- 5 scallions, thinly sliced
- 2 tbs parsley, chopped
- 3 tomatoes, cut into wedges
- 1 green bell pepper, seeded and cut into strips
- Cook the pasta according to package directions. Drain, rinse and cool.
- Peel the cucumber and cut into thin slices.
- Place the cucumber slices into a colander or wire mesh strainer and sprinkle with some salt and let drain for about 30 minutes. This will release some of the water from the cucumbers and make them very crispy.
- Rinse the cucumbers with cold water and drain thoroughly.
- Combine oil, vinegar, garlic, basil, salt and pepper in a large bowl and mix well.
- Add the cooled pasta, mushrooms, scallions cucumber slices and parsley and toss lightly.
- Just before serving add tomato wedges and green pepper strips and toss lightly.