Gazpacho Salad

Directions

1. Salad:

2. In a deep bowl or glass jar, arrange alternating layers of:

3. 2 cucumbers, peeled and finely diced

4. 4 tomatoes, chopped

5. 2 green peppers, seeded and finely slivered

6. 1 onion, finely chopped

7. Sprinkle the layers lightly with salt and pepper and intersperse the vegetables with 5 – 6 rolled anchovies and 5 – 6 pitted black olives.

8. Dressing:

9. Combine in a bowl:

10. 2 crushed garlic cloves

11. A pinch of salt

12. Pinch of ground cumin seed

13. ¼ c vinegar

14. ½ c olive oil

15. 1 T finely chopped parsley

16. 2t finely chopped shallots

17. Pour the dressing over the salad and chill for 2-3 hours. Sprinkle the salad with the juice of one lemon and serve in chilled bowls.