---------- Recipe via Meal-Master (tm) v8.04
  
       Title: DICED GAZPACHO SALAD
  Categories: Salads
       Yield: 4 Servings
  
       7 md Tomatillos
     1/4 ts Salt
     1/2 ts Oregano
     1/4 c  Whole parsley sprigs
            Black pepper
     1/3 c  Olive oil
       1 sm Red onion
       1 md Cucumber
       1 lg Red bell pepper
       1 sm Avocado
  
   Remove husks from tomatillos and rinse. Dice red onion
   to yield 1/2 cup. Seed cucumber and cut into 1/2-inch
   dice to yield 1 cup. Seed red bell pepper and cut into
   1/2-inch squares to yield 1 1/2 cups. Peel avocado and
   cut into 1/2-inch dice. Coarsely slice 2 tomatillos
   and combine in food processor with  salt, oregano,
   parsley, and pepper to taste; chop fine. Add oil and
   blend. Cut remaining tomatillos into 1/4-inch dice.
   
   Combine diced tomatillos, onion, cucumber, and red
   pepper in a serving dish; toss with dressing. Add
   avocado and toss gently. Cover and chill for about an
   hour before serving to 4.
   
   from Uncommon Fruits & Vegetables: A Commonsense Guide
   by Elizabeth Schneider
   
   Source: Chicago Sun Times, March 20, 1986
  
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