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Gazpacho Salad
From: Anton Korenyako

Yield: 8 Servings

  • 1 c Soft bread crumbs
  • 2 c Green peppers; cut in strips
  • 3 c Shredded cabbage
  • 2 c Sliced cucumbers; halved
  • 4 c Tomato chunks
  • 1 c Diced celery
  • 1/2 c Chopped onion
  • 2 ts Minced garlic
  • 2 ts Dijon mustard
  • 1 ts Grated lemon rind
  • 1 ts salt
  • 1/4 ts Oregano leaves; crushed
  • 1/4 ts Ground black pepper
  • 1/4 c Lemon juice
  • 3/4 c Vegetable oil
In a 3-quart straight-sided glass bowl spread half of the bread crumbs.
Cover with half of the green peppers, cabbage, cucumbers, tomatoes, celery, and onion salad dressing.
Repeat layering using remaining bread crumbs, vegetables, and dressing.
Cover and refrigerate for several hours or overnight.
Sprinkle with chopped parsley just before serving, if desired.

For dressing: In blender, place onion, garlic, mustard, lemon rind, salt, oregano, black pepper, and lemon juice.
Blend until pureed.
Very slowly add oil.
Continue blending until creamy and all of the oil is incorporated.