Gazpacho Salad

Gazpacho Salad

1 cucumber, peeled and sliced
3 scallions with green ends, coarsely chopped
4 plum tomatoes, quartered
1 red pepper, cored, seeded, and coarsely chopped
Gazpacho Dressing:
2 shallots, peeled and minced
egg substitute equivalent to 1 egg
3/4 cup tomato juice
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Dash of Tabasco sauce
2 tablespoons fresh chopped dill
salt and pepper to taste
Prepare dressing by combining all ingredients and whisk until
smooth. Refrigerate, loosely covered, until thick, at least one
hour. Combine all the vegetables in a bowl and toss gently
with the dressing.