Gazpacho Sauce for Cold Broiled Fish
The Ingredients you will need are:
1/2 of a Seedless Cucumber
Peel and coarsely grate the cucumber, and drain in a colander for 20 minutes. Peel, seed and chop the tomatoes and place them in a medium bowl. Put the green pepper and celery in a food processor or blender, and process until finely chopped. Add these to the tomatoes with all the other ingredients. Mix well and let rest in the refrigerator for 30 minutes to blend the flavors.
This recipe will provide enough sauce for 6 servings of cold broiled fish.