Best Gazpacho Salsa Recipes

GRILLED CHICKEN BREASTS WITH GAZPACHO SALSA

Steps:

• In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes, and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.
• Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

LIME-CILANTRO GAZPACHO W/ AVOCADO SALSA

Steps:

• Set aside 2 tbsp of onion and 2 tbsp of cilantro in small bowl. Place remaining onion, cilantro and garlic in food processor and run until garlic is finely minced. add tomatoes, cucumber, red pepper, 2 tbsp lime juice and Tabasco and process until smooth. Add 1/2 tsp of salt and the pepper, taste and adjust as needed. Refrigerate at least 30 min. before serving. Meanwhile, add remaining 1/4 tsp salt, 1 tsp lime juice and avocado to reserved onion and cilantro. Toss and top each serving of gazpacho with 1/4 of the avocado salsa.

GAZPACHO SALSA

Steps:

• 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.

GAZPACHO SALSA

Steps:

• In a mixing bowl combine the peppers, cucumbers, tomatoes and scallions and toss with olive oil and season to taste with salt and pepper. At the last moment, add the red wine vinegar to taste.

GAZPACHO SALSA

Steps:

• In a bowl, combine all ingredients. Cover and refrigerate for at least 1 hour.

GAZPACHO SALSA

Steps:

• In a medium bowl combine all the ingredients.
• Cover mixture and refrigerate until chilled.

SALSA GAZPACHO

Steps:

• Open the tomatoes and set aside.
• Peel the onion and cut into chunks. Split and seed the jalapeno pepper and cut into small pieces. Peel, seed, and chop the cucumber and cut the celery into chunks. Put the vegetables, the chili powder, cumin, salt, black pepper, celery seed, sugar, garlic, green onions and cilantro into the bowl of the food processor. Pulse about 10 - 20 times or until the onion, pepper, garlic, and cilantro are finely chopped.
• Move the vegetable mixture to a large bowl.
• Add the tomato, V-8 juice, and the lime juice.
• Cover and chill in the refrigerator for several hours.