Ingredients
- 1 14 oz can of diced Italian style tomatoes with their juices
- 1 clove garlic
- 1/2 medium seedless (hothouse, or English) cucumber, roughly chopped
- 3 scallions, white and pale green parts roughly chopped and dark green ends sliced and reserved
- 2 tablespoons sherry or rice wine vinegar
- 1/4 cup fresh dill
- 1/4 cup fresh flat leaf parsley
- good extra virgin olive oil, preferably Spanish, for drizzling
- Salt and black pepper, to taste
- diced avocado for garnish, optional
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