Gazpacho Salad

•      3 large tomatoes
  
•      1 small green bell pepper, seeded
  
•      1 medium cucumber, peeled and seeded
  
•      1/2 small red onion
  
•      2 cloves garlic
  
•      1/2 cup Shiraz (a red wine)
  
•      1/4 cup top-quality balsamic or olive-oil vinaigrette
  
•      Salt and freshly ground pepper
  

1. Very finely chop 1/3 of the tomatoes, bell pepper, cucumber and red onion with all of the garlic. Place in a medium bowl, and stir in Shiraz and vinaigrette.  

2. Dice remaining tomatoes, pepper and cucumber, and cut onion into slivers; add to bowl.  

3. Cover and chill for at least 1 hour for flavors to blend. Season to taste with salt and pepper.

Makes 4 generous servings    

Recipe courtesy of Foster’s Wine Estates