Gazpacho Dip - cooking recipe

Ingredients

3 large tomatoes, chopped
3 firm avocados, chopped
4 green onions, thinly sliced
1 (4 oz.) can chopped ripe olives, undrained
1 (4.5 oz.) can chopped green chiles, undrained
3 Tbsp. vegetable olive
1 1/2 Tbsp. apple cider vinegar
1 tsp. salt
1 tsp. garlic salt
1 tsp. pepper

Preparation

Combine first 5 ingredients in large bowl.
Combine oil and next 4 ingredients. Drizzle over tomato mixture and toss gently. Cover and refrigerate no longer than 4 hours.
Serve with tortilla chops.
Yield 5 cups.