Gazpacho Salad

• 1 English cucumber, halved and thinly sliced
• 1 green pepper, cored, seeded and chopped
• 1 red bell pepper, cored, seeded and chopped
• 3 tomatoes, cored and chopped
• 1 stalk celery, thinly sliced (including leaves)
• 12 cup chopped red onion
• 2 garlic cloves, minced
• 14 cup red wine vinegar
• 2 tablespoons olive oil
• salt substitute
• cumin
• black pepper
• 1 avocado, seeded and diced

1. Combine vegetables in a serving bowl.
2. In a small bowl, whisk together vinegar, olive oil, salt substitute, cumin and pepper.
3. Pour over vegetables and mix well.
4. COVER AND REFRIGERATE OVERNIGHT, stirring occasionally to blend and marry flavors.
5. Gently stir in avocado just before serving.
6. Serve chilled in soup mugs.

cucumber, green pepper, red bell pepper, tomatoes, celery, red onion, garlic, red wine vinegar, olive oil, salt substitute, cumin, black pepper, avocado

Taken from www.food.com/recipe/gazpacho-salad-160288 (may not work)