Pensacola Gaspachee Salad
A chilled cracker-and-vegetable salad with creamy tang, crisp chopped produce, and lettuce leaves for a cool Southern-style lunch or side.
Prep 25 min · Total 2 hr 25 min · Makes 8 servings
Ingredients
- 8 Crown Pilot crackers or 5 ounces hardtack
- 3/4 cup mayonnaise
- 1 tablespoon cider vinegar
- Black pepper to taste
- 3 stalks celery, diced 1/4 inch
- 2 cucumbers, peeled, seeded, and diced 1/4 inch
- 2 large tomatoes, chopped
- 1 green bell pepper, seeded, membrane removes, and diced 1/4 inch
- 1 medium Spanish onion, diced 1/4 inch
- Bibb lettuce, for serving
Directions
Cover the crackers with water and leave them to soak for about 1 hour, or until they are soft all the way through. Press out the excess water; you should end up with about 1 cup. Stir the softened crackers with the mayonnaise, vinegar, and pepper, then fold in the celery, cucumbers, tomatoes, bell peppers, and onion. Chill thoroughly, then spoon onto lettuce to serve.