All the vegetables of a classic gazpacho, layered and served with a vinaigrette. You can also add sliced chicken or turkey, cheese, crabmeat or shrimp for a complete meal.

SALAD
2 cucumbers or 1 large European cucumber, ends trimmed
1 tsp. salt 1/2 lb. mushrooms, wiped and trimmed
1 medium red onion, peeled and halved
1 green pepper, top and bottom cut off and seeds removed
3 medium tomatoes, stem ends sliced off

With 2mm slicing disc, process cucumber and put in colander, sprinkle with salt and let drain 1 hour. Remove and dry well with paper towels. This step can be eliminated if immediately serving salad.

With 2mm slicing disc, process mushrooms, remove and set aside.

Process onion and set aside.

With 4mm sicing disc, process pepper and set aside.

Process each tomato, with flat side down, and set aside.

In large glass bowl, layer, cucumber, mushrooms, peppers and onions. Sprinkle half of the vinaigrette over top. Layer tomatoes on top and pour the remaining dressing on top. Cover with plastic wrap and refrigerate several hours or overnight. Before serving, garnish with: Tomato peel, coiled into a rose, and placed in center Green pepper, cut into triangles to resemble leaves and arrange around rose. Black olives, pitted and halved.

Serve in layered portions or toss.

Basil Vinaigrette
1/2 c. olive oil
1/4 c. white wine vinegar
1/4 c. chopped fresh basil
1/4 c. chopped parsley
1 garlic clove, peeled and crushed
2 tbsps. fresh lemon juice
2-4 drops Tabasco sauce
salt and pepper to taste

Put all ingredients in a food processor with the metal blade. Pulse 2 or 3 times to mix thoroughly.

Makes 1 cup.

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