Title: Gazpacho Salsa
Categories: Salsa Italian
Yield: 2 Cups
1 | | Garlic clove, sliced |
1 | tb | Balsamic vinegar |
1 | tb | Lime juice |
2 | tb | Olive oil |
2 | tb | Water |
1/4 | ts | Ground cumin |
1 | tb | Cilantro leaves |
4 | dr | Tabasco -OR- |
1/2 | | A pickled jalapeno |
1 | | Slice white bread |
2 | lg | Tomatoes; chop one fine and rough cut the other |
1/2 | c | Cucumber, peeled, sliced, seeded and diced small |
1/2 | c | Finely diced green bell pepper |
1/4 | c | Finely diced onion |
1 | tb | Finely chopped cilantro -OR- |
| | Parsley |
1/2 | ts | Each salt and pepper |
PREP: In a blender: you can use a food processor, but it doesn't work as
well. Place garlic, vinegar, lime juice, oil, water, cumin, first cilantro,
tobasco or jalapeno, bread(torn into pieces), rough cut tomato, 1 tb
cucumber, 1 tb bell pepper 1 tb onion, and the salt and pepper. Blend until
smooth and fragrant. Pour into a bowl and add the remaining ingredients,
stiring to blend well. Refrigerate at least and hour before serving.