Total Time
Prep 15 mins
Cook 0 mins

A terrific way to take advantage of summer's produce and a little like gazpacho on a plate. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition


  1. Drain thinly sliced vegetables.
  2. Soak cracker in cold water for 3 minutes and squeeze dry.
  3. Place a layer of vegetable mixture in bowl and sprinkle with chopped onion and cracker.
  4. Mix sour cream with the remaining ingredients; spread lightly over this layer.
  5. Repeat layers until all ingredients are used.
  6. Chill.
  7. When ready to serve, spoon onto lettuce leaves or mesclun.