AMERICAN GAZPACHO
4 medium-small (about 1⅛ pounds) red-ripe juicy tomatoes 1 long (about 10 inches) thin cucumber (pared) ½ of a medium-sized green pepper 1 red onion (twice the size of a walnut) 2 drained canned pimientos 1 small garlic clove 2 tablespoons olive oil 2 teaspoons strong red wine vinegar 1 cup icy-cold water 1 to 1½ teaspoons salt ¼ teaspoon white pepper
Remove skin from tomatoes, after dipping in boiling water or wetting and twirling on a long fork over a gas flame. Reserve half the tomatoes, half the cucumber, and half the given amount of green pepper.
Quarter remaining tomatoes; slice remaining cucumber, remaining green pepper and the whole onion; place in blender in that order with 1 pimiento, peeled sliced garlic clove, oil and vinegar. Blend at high speed until smooth—about 2 minutes. There will be about 2½ cups. Add water, 1 teaspoon salt and pepper; turn into a 1½-quart container. Knife-chop fairly fine, the reserved cucumber, reserved green pepper and remaining pimiento. There will be about 1½ cups; stir into blended mixture. Add enough of remaining salt (or more) to suit taste. Cover tightly and refrigerate until chilled or overnight.
At serving time, put an ice cube in each cup or bowl and add the gazpacho. Makes 4 to 6 servings of a refreshing, coral-colored first course; no salad needed when gazpacho is served.
CABBAGE-CARROT SALAD
½ cup raisins ⅓ cup crushed pineapple ¼ cup mayonnaise ½ medium head cabbage (shredded) 2 large scraped carrots (shredded)
Put all the items listed above in dish and mix; salt and pepper to taste.
MACARONI AND SALMON SALAD
1 package macaroni 1 can salmon 2 tablespoons grated onion ¼ diced celery 2 hard-cooked eggs 1 cup Thousand Island dressing