Baja Gazpacho Salad 1/2 seedless English cucumber 2 vine ripe tomatoes, seeded 1 green bell pepper, seeded 1/2 red onion, peeled 4 ribs celery from the heart, including leafy tops 3 tablespoons chopped fresh cilantro or parsley 1 tablespoon red wine vinegar 1 lime or 1/2 lemon, juiced 1 to 2 teaspoons hot sauce 1/4 cup extra-virgin olive oil, eyeball the amount freshly ground sea salt & black pepper

Put it Together Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetables in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Drizzle dressing over the salad and toss. Season salad with freshly ground sea salt and pepper and serve.