Gazpacho Salsa
Prep time 20 minutes
Cook time 20 minutes
Makes 8 servings
Ingredients
- 3 lbs multicolor heirloom tomatoes
- 4 mini cucumbers
- 2 medium bell peppers
- ¼ cup fresh parsley
- 2 small shallots
- ⅓ cup sherry vinegar
- ¾ tsp smoked paprika
- ¼ cup olive oil
Directions
1. Chop the tomatoes and cucumbers. Seed and chop the peppers. In a large serving bowl, combine vegetables.
2. Tear the parsley and add to vegetables. Peel and thinly slice the shallots.
3. In a small bowl, combine the vinegar, shallots, and paprika. Whisk in the oil until smooth. Season with salt and pepper. Add to vegetables and toss to combine. Serve immediately or refrigerate, covered, for up to 3 hours.
2. Tear the parsley and add to vegetables. Peel and thinly slice the shallots.
3. In a small bowl, combine the vinegar, shallots, and paprika. Whisk in the oil until smooth. Season with salt and pepper. Add to vegetables and toss to combine. Serve immediately or refrigerate, covered, for up to 3 hours.
Nutrition
Per serving: 106 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 68mg sodium, 9g carbohydrate, 2g fiber, 1g sugar, 3g protein
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