Gazpacho SalsaNigel Cox
All the flavors of the cold Spanish soup—in a chunky salsa. The secret ingredient here is smoked paprika, which is now available in the spice section of many supermarkets. That variety is slightly sweet, but a hot version (available at specialty foods stores) can be used instead, if you want more heat.
Recipe information
Yield
Makes about 5 cups
Ingredients
6 tablespoons 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 teaspoon 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 1 cup)
3/4 cup coarsely chopped pitted Kalamata olives
1/2 red bell pepper, cut into 1/4-inch cubes
1/2 yellow bell pepper, cut into 1/4-inch cubes
1/2 cup finely chopped red onion
3 tablespoons chopped fresh Italian parsley
Preparation
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.
