There are days when
I am just too tired to think about what to fix for lunch...or dinner...or even
a snack. I was organizing the pantry trying to come up with an idea when I
happened to pull the box of Mini Stoned Wheat Thins off of the shelf and looked
at the back. Craving vegetables, as I often do, the recipe that I saw for
Gazpacho Dip really sounded like it could satisfy my afternoon craving. I had
all of the ingredients on hand, so poured myself a tall, cool glass of Sangria
and set to work chopping. With my own version of Gazpacho in mind, I tweaked
their recipe a bit and found that I really enjoyed it. If you like Gazpacho as
much as I do, then give this a try. It is refreshing, satisfying, and healthy,
and how often can you say that about a snack?
Gazpacho Dip
1 cup cherry
tomatoes, quartered
½ cup chopped
cucumbers
½ cup chopped Melissa’s yellow bell
pepper
¼ cup chopped red
onion
1 Tablespoon chopped
cilantro
1/8 teaspoon freshly
ground black pepper
Pinch of cumin
¼ cup light Italian
dressing
Combine all ingredients
in a medium bowl. Refrigerate for 30
minutes (or longer) to blend flavors.
Serve with your favor snack cracker or chip.
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