Gazpacho Salsa

Ingredients for Gazpacho Salsa

• 90ml extra-virgin olive oil (preferably Spanish)

• 2 tablespoons Sherry wine vinegar or red wine vinegar

• 3 garlic cloves, minced

• 1 tablespoon smoked paprika

• 1 1/2 teaspoons coarse kosher salt

• 3/4 teaspoons freshly ground black pepper

• 3 medium tomatoes, cored, seeded, cut into 1/4-inch cubes

• 1 small cucumber, peeled, seeded, cut into 1/4-inch cubes (about 240ml )

• 180ml coarsely chopped pitted Kalamata olives

• 1/2 red pepper, cut into 1/4-inch cubes

• 1/2 yellow pepper, cut into 1/4-inch cubes

• 80g finely chopped red onion

• 3 tablespoons chopped fresh Italian parsley

How to make Gazpacho Salsa

Whisk oil, vinegar, garlic, paprika, coarse salt, and pepper in large bowl. Add all remaining ingredients and toss to coat. DO AHEAD: Can be made 1 day ahead. Cover and chill. Toss to blend before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.