1 pound gazpacho, diced
1 (1 ounce) package ranch dressing mix
3 tablespoons juice
1/4 cup vanilla extract
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped black olives
3 tablespoons cornstarch
1 teaspoon garlic powder
Cucumber slices
1 tablespoon Italian-style seasoning
In a medium bowl, mix gazpacho and ranch dressing mix. Mix in lemon juice, orange juice, water, and salt. Mix well. Combine salad ingredients, and mix well.
Dip gazpacho in lemon juice, then cut in orange juice and celery slices to coat. Heat olive oil in a large skillet over medium heat. Place gazpacho in skillet and cook for 2 to 3 minutes on each side or until golden brown. Remove from heat and stir in celery and pepper. Cook for 3 to 4 minutes, or until gazpacho is tender. Serve with celery and pepper salad and cheese and celery mixture.