Have you ever made a Gazpacho dip? I have never made it so I jumped on the chance to make Vickie's Gazpacho Dip from the newest Gooseberry Patch Cookbook, Big Book of Home Cooking.
Do you even know what this dish is about? I found out that it goes back to ancient times and it involved vinegar, oil, stale bread and vegetables. Some eat it as a cold vegetable soup in the summer while others serve it as a dip.
This recipe is a dip and is it ever tasty!
Vickie's Gazpacho Dip (click to print)
3 tomatoes, diced
3 avocados, peeled, pitted and diced
4 green onions, thinly sliced
4.5 oz can diced green chiles, undrained
3 tablespoons olive oil
1 1/2 teaspoons cider vinegar
1 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon pepper
Combine tomatoes, avocados, onions and chilies in a large bowl; set aside; Whisk together olive oil and remaining ingredients; drizzle over vegetables and toss well. Cover and chill. Makes 5 cups. Serve multicolored tortilla chips with this Tex-Mex dip to make it even more festive.
Want to see the beautiful Gooseberry Patch founders make this dish? Click below!
I served this with Easy Cheesy Enchiladas and it was a HUGE hit. We now have 2 more new family favorite recipes thanks to this cookbook.
Click HERE to enter to win this Cookbook. Make sure that you leave a comment on this recipe to get 5 bonus points into the giveaway.