Gazpacho Salad

• 2 cucumbers, peeled and finely diced
• 4 Creole tomatoes, seeded and finely diced
• 1 can black olives
• 1 can rolled anchovies
• 1/4 c. vinegar
• 1 Tbsp. finely chopped parsley
• 1 pinch ground cumin seed
• salt and pepper to taste
• 2 bell peppers, seeded and finely slivered
• 1 onion, finely diced
• 2 carrots, peeled and thinly sliced crosswise
• 2 cloves garlic, minced
• 1/2 c. olive oil
• 2 tsp. finely chopped shallots
• 1 pinch ground oregano
• 1 lemon

1. In a glass jar, arrange alternate layers of cucumbers, carrots, bell peppers, onion and tomatoes.
2. Lightly sprinkle each layer with salt and pepper and scatter the black olives and rolled anchovies over the vegetables.

cucumbers, tomatoes, black olives, rolled anchovies, vinegar, parsley, ground cumin, salt, bell peppers, onion, carrots, garlic, olive oil, shallots, ground oregano, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539504 (may not work)