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Gazpacho Salsa

Name: Gazpacho Salsa
Cuisine: spanish
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.

Recipes sourced from Epicurious.com.

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