Gazpacho Dip Recipe

Have you ever made a Gazpacho dip? I have never made it so I picked this appetizer recipe - Vickie's Gazpacho Dip from the newest Gooseberry Patch Cookbook, Big Book of Home Cooking to try on my family. Guess what? Everyone loved it! 

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 

Ingredients

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

Directions

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.

I served this appetizer 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.

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