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Gazpacho Salsa
- 3 cups of chopped tomato (If your tomatoes are really juicy you may want to seed a couple before you chop them up. I have several kinds of tomatoes and I used a little of each to add more to the flavor. I like chunky salsa so I left my pieces pretty good sized. However, my husband likes them smaller, so his version finely chopped everything!)
- 1 cup chopped cucumber (I included the skins and seeds. Do it however you like it best. I also tried a bit of zucchini, but I found it didn’t hold up so well if you had leftovers to refrigerate.)
- 1/2 cup chopped red onion (I added more than 1/2 cup!)
- 1/2 cup chopped green bell pepper (you could also use red or yellow bell peppers to add extra color)
- 1/4 cup fresh cilantro, chopped
- 1 Tablespoon red wine vinegar
- 2 teaspoons olive oil
- 1/2 teaspoon salt (David added more to his batch)
- David wanted more of the salsa feel to his batch, so he also added a clove of minced garlic and a small jalapeno pepper (seeded and finely chopped)
Prep all the vegetables and then add everything together in a bowl. For the best flavor cover and refrigerate for several hours or overnight so the flavors can blend together. Serve it cold, like you would salsa with chips or try it as a topping on a meat dish or baked potato!
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