Gazpacho salad

Ingredients:

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

Preparation:

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.