GAZPACHO SALAD:
this is the recipe, as it was prepared by my mother, with a few variations. I am sure that you will see the similarities with the Gazpacho Soup of Spain.

12 Export Soda Crackers;
3 large very red tomatoes;
1 1/2 lbs. salt cod fillets;
1 LB potatoes, peeled, boiled and cubed as for potato salad;
4 hard boiled eggs;
1 TB cocktail capers in brine, drained;
1 white onion in slices;
1 red sweet pepper chopped;
1 green sweet pepper chopped;
1 cup olive oil;
1/2 cup balsamic vinegar (mami used white cider vinegar);
1/2 cup pimento stuffed olives chopped;
2 garlic cloves chopped,
1/2 cup cilantrillo (Chinese parsley) chopped, Salt and pepper to taste,
1 TB honey;
1/2 cup slivered almonds
1 cup petit pois Le Seur.

Soak the salt cod in water for 24 hours, frequently changing the water. Drain and shred with your fingers. In a clay escudilla or a big crystal bowl, begin by putting the soda crackers in the bottom. Then, mix in the order given all the solid ingredients and place them over the soda crackers. Mix the vinegar, oil and seasonings. Mix the marinade and moisten the salad without moving or mixing it. Cover and refrigerate for at least 24 hours. To serve: Serve from the bottom, up. Can be used as a salad, first course or appetizer. A good idea if you want to serve it as a light salad, accompany it with boiled root vegetables and avocados.