Gazpacho Salad

½ English or 1 medium cucumber, peeled and thinly sliced
½ teaspoon salt
3 Tablespoons malt vinegar
1 garlic clove, minced
1 Tablespoon fresh basil, chopped (or 1 teaspoon dried)
½ teaspoon salt
¼ teaspoon freshly ground pepper
6 Tablespoons olive oil
5 medium mushrooms, sliced
1 medium onion, thinly sliced
¼ cup minced parsley
2 medium tomatoes, chopped
¼ pound Swiss cheese, cut into thin strips
2 hard cooked eggs, sliced
Shredded lettuce

Place cucumber slices in a bowl and sprinkle with ½ teaspoon salt. Let stand for 30 minutes. Drain cucumber slices and pat dry.

In electric blender, add malt vinegar, garlic, basil ½ teaspoon salt and pepper. Pulse blend to mix. On stir setting, gradually add olive oil and continue blending until mixture is thoroughly blended. Set aside.

In a large bowl layer onions, cucumbers and mushrooms. Add vinaigrette mixture; top with parsley and mix gently. Add a layer of tomatoes. Cover bowl and chill for at least 4 hours. Just before serving, add Swiss cheese strips. Toss salad gently and garnish with hard cooked eggs. Serve over shredded lettuce. Yield: 4 servings.